I love foods that give me everything I want. Freshness, and crunch, and savoriness, and brightness, and a little sweetness, and complexity. These All-Green Fresh Rolls with Green Curry Dipping sauce from Lauren Toyota’s newest cookbook, “hot for food all day”, just happens to be one of those foods. These quick and easy fresh rolls are full of fresh, crisp veggies, and fragrant, assertive herbs, all wrapped up satisfyingly chewy rice paper. And don’t get me started on the sauce… That Green Curry Dipping Sauce is going to find it’s on to so many other foods in my life. I just can’t get enough of it!
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Hot for Food was one of the first YouTube channels I watched when I first went vegan just over four and a half years ago, and Lauren Toyota is still at the top of her game. She just released her second cookbook, “hot for food all day”, and let me just tell you, it’s gorgeous!
I was so excited about Lauren Toyota’s new cookbook, “hot for food all day”, that I reached out to Lauren on Instagram, and asked if I could cook a recipe from her book on my YouTube channel. She graciously sent me a copy of the book and allowed me to not only cook one of the recipes, but she also let me share the recipe for these ridiculously delicious All-Green Fresh Rolls with y’all right here.
All-Green Fresh Rolls with Green Curry Dipping Sauce
- ½ cup canned coconut cream
- ¼ cup tightly packed fresh cilantro
- 2 tablespoons green curry paste
- 2 large garlic cloves
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon sea salt
- pinch chili flakes (optional)
- 10 dried rice paper sheets
- 5 large green leaf lettuce leaves. ribs removed, torn in half
- 2 avocados, sliced
- ½ English cucumber, ribboned with a peeler
- 1 ½ cups sugar snap peas
- 1 ½ cups packed microgreens or sprouts
- 1 ½ cups fresh mint leaves
- 1 ½ cups fresh basil leaves
- 1 ½ cups fresh cilantro leaves
To make the green curry sauce, in a high-powered blender, add the coconut cream, cilantro, green curry paste, garlic, lime juice, vinegar, sugar, sea salt, and chili flakes. Blend until very smooth. Transfer to a small saucepan and bring to a low simmer, cooking about 2 to 4 minutes, until slightly thicker and reduced.
Once all your vegetables are prepped for the fresh rolls, fill a wide shallow dish that’s slightly larger than the rice paper sheets with tepid water so you can soak the whole sheet. Soak one rice paper sheet at a time, for 10 to 20 seconds. You still want to feel the cross-hatch pattern on the surface of the rice sheets. Don’t oversoak or it will be too soft and hard to roll.
Assemble the rolls one at a time. Lay the wet rice paper sheets on a work surface. Add a piece of the lettuce and divide the avocado, cucumber, snap peas, microgreens or sprouts, and fresh herbs among the sheets in whatever order you like. Roll one side of the rice paper over the filling, tucking it in as you start rolling again and also folding the sides in. Continue rolling until completely sealed. Place on a plate or cut in half if you prefer.
Serve with the green curry dipping sauce. Leftover dipping sauce will get thick from refrigeration. Add a teaspoon of water at a time to thin it out until it’s a smooth, dippable consistency.
Reprinted from HOT FOR FOOD ALL DAY. Copyright ©2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.