Summer rolls as Summer eases off the stage? Well September is a month of harvest bounty, plenty of seasonal vegetables would be perfect rolled into these cute leaf wraps, a change in taste and texture from traditional rice paper wraps. This wholesome recipe is one of many comforting, healthy and tasty recipes in Amy Chaplin’s new book, At home in the whole food kitchen.
Photo Credit: Johnny Miller, reproduced with permission from UK publisher, Jacqi Small.
Amy Chaplin talks about the origins of this recipe in the introduction to her recipe.
‘There is a macadamia farm down the mountain from where I grew up. My family would pick up macadamia nut butter and the most fragrant, fresh-pressed macadamia nut oil when we’d drive by on our weekly shopping trips. We used macadamia nut butter everywhere you might use peanut butter, including in sauces like this one. After leaving home, it didn’t take me long to realize what a luxury product macadamias are and how lucky we were back then.
These rolls are like a beautiful, bundled-up salad; each bite is a burst of freshness, with a velvety cloak of tasty macadamia sauce. They make a perfect light summer meal.’
MAKES 6 ROLLS CUT IN 6 PIECES EACH
- Sea salt
- 6 large spring greens (collards) leaves
- 2 ripe avocados, sliced lengthways
- 1 tablespoon Black Sesame seeds with a pinch of sea salt, plus more to garnish
- 2 cucumbers, halved lengthways, each half sliced into 6 strips
- 2 carrots, cut into matchsticks
- 1 large red pepper (capsicum), deseeded and thinly sliced lengthways
- 3 spring onions, thinly sliced
- 20 g (3/4 oz or 1/2 cup) mint leaves
- 25 g (1 oz or 1/2 cup) basil leaves
- 30 g (1 oz or 1/2 cup) coriander leaves
- 25 g (1 oz/1 cup) loosely packed sunflower sprouts 20 g (3/4 oz or 3/4 cup) purple radish sprouts
- Bring a large pan of water to the boil and add a large pinch
- of sea salt. Holding spring greens by the stems, submerge 3 leaves at a time in the boiling water and cook for 20 seconds or until bright green and tender. Remove and lay them in a single layer on a clean tea towel to cool. Repeat with remain- ing leaves and pat them dry.
- Cut off spring greens (collard) stems, plus 2.5 cm (1 in) off the bottom of each leaf. Place a leaf face down horizontally on a chopping board. Carefully slice off the back of the stem to create a flat, pliable leaf.
- Lay 3 slices of avocado across leaf about 3.5 cm (11?2 in) from bottom. Sprinkle avocado with 1?2 teaspoon Gomasio. Top with 2 slices cucumber, a couple sticks of carrots and
- 4 slices of red pepper (capsicum). Top with some spring onions, mint, basil, coriander and sprouts. Lift bottom of leaf up and over filling, tucking end in, then roll tightly. Place roll seam-side down, cut in half and cut each half into 3 pieces. Repeat with remaining leaves and filling.
Serve with Macadamia Lime Sauce.
MACADAMIA LIME SAUCE
This sauce is scrumptious served over simple brown rice and sautéed veggies or used as a dressing for chilled noodle salads. Add a pinch of red chilli flakes if you want a spicy kick; if you can’t find macadamia nut butter, use cashew butter or peanut butter.
MAKES 480 ML (16 FL OZ/2 CUPS)
1 tablespoon extra virgin coconut oil 1 onion, diced
1⁄2 teaspoon sea salt, plus more to taste 4 garlic cloves, crushed
1 tablespoon peeled and grated ginger
1 tablespoon mirin
100 g (31⁄2 oz/3⁄4 cup) raw macadamia nut butter 120 ml (4 fl oz/1⁄2 cup) filtered water
1 tablespoon tamari
3 tablespoons fresh lime juice
Warm coconut oil in a frying pan over medium heat. Add onion and salt; sauté for 5 minutes or until golden. Add garlic and ginger and continue sautéing for another 4 to
5 minutes, until the mixture is cooked and browning. Stir in mirin and remove from heat. Transfer to an upright blender and add macadamia nut butter, water, tamari and lime juice. Blend until smooth, scraping sides as necessary. Season to taste with additional salt – keep in mind that you want the sauce well seasoned, as the roll only has a small amount
of seasoning from the gomasio. Pour into a bowl and serve with rolls or place in a jar and store in the fridge for up to three days.
At home in the Whole Food Kitchen (Jacqui Small Publishers) is on sale now (£17 on Amazon).
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Disclosure – we were provided with a copy of the book and permission to reproduce this recipe and associated imagery by Jacqui Small Publishers. We were not given financial compensation. All opinions expressed are our own.