My garden is flourishing for the most part, and that familiar pull and love and connection to the plants and the earth there is a true gift for my heart. There is nothing quite like the reward of starting with a “blank slate” of soil in the spring, planning and planting and tending the vision until harvesting happens. I’m so grateful. But it is a HOT summer for sure! How is your garden doing this year? How are you managing the heat?
Last weekend I attended one of the incredible days of Slow Food Nations in Denver, Colorado – where temperatures hit 102 degrees yet my son and I triumphed through – including the Global Street Food Social extravaganza in Larimer Square that evening. I’ve begun writing a post I’ll be finishing and sharing with you soon, but for now, and in honor of summer, and slow food, and the garden…
Here’s one remedy for these hot, hot days …. spring rolls of joy….
Basil, mint, cilantro (from the garden) and ginger black beans; coconut oil & toasted sesame jasmine rice, cucumber, avocado, baby spinach (from the garden!) and sriracha – tamari peanut sauce … oh golly 💚
I love the cool green and white art that the rice and spinach leaves create …
Basil Mint Black Bean, Avocado and Coconut Rice Spring Rolls
Makes about 8
- 1 c. jasmine rice, cooked
- 2 tbsp. coconut oil or to taste
- 3 tbsp. toasted sesame seeds
- 1 can cooked black beans
- 1-2 tbsp. each minced fresh basil, mint, cilantro, peeled ginger
- a few drops sesame oil for flavor, toasted oil is best!
- 1 avocado, halved, pitted, thinly sliced
- 1/2 peeled (striped) cucumber, sliced into thin strips
- Sriracha to taste
- Small flat spinach leaves – or basil if you prefer
- 8 count round rice paper – or enough ’til your fillings run out
Cook rice (2 cup water to 1 c. rice) until tender. Stir in coconut oil and sesame seeds, allow to cool a bit – but not cold/chilled.
In a small bowl, stir together rinsed and drained cooked black beans, basil, mint, cilantro and minced ginger. Sprinkle in just a few drops of toasted sesame oil for flavor.
Assemble all ingredients right around you on a wide workspace.
If you’ve ever made a burrito, you can roll a spring roll. Soak each round of rice paper in warm water for a minute or two – I usually flip halfway through. When it has softened and is very pliable, lift from the water. Lay flat, then place a few spinach leaves flat on the rice paper, next arranging a log shape of rice, leaving an open inch or so on either side. Arrange your filling ingredients in a line down the center. Fold the rice paper edges over onto the filling, then roll from the bottom up, lifting the lower part of the round, gently tucking it over the top of the long mound of filling ingredients. continue to roll until the softened rice “paper” seals itself.
Tamari Peanut Sauce
- 1/2 c. smooth or chunky peanut butter (cashew or almond butter may be deliciously substituted)
- 3-4 tbsp. Gluten Free tamari – or to taste
- dash rice (or other vinegar such as sherry or apple cider vinegar – to taste – to “brighten” flavors
- water – to create dippable consistency
In a small bowl, stir first three ingredients together, then whisk in water to desired consistency. The nut butter will continue to absorb moisture as it sits – just test again before serving and add another dash or water, vinegar or tamari as your tastebuds guide you. 🙂
These vegan spring rolls are a lovely combo of perfectly matched flavors!
Mmmm, I invite you to try a bite.
Perfect to make, and definitely share 🙂
Wishing you all a sweet summer, creating moments of joy in your lives to cherish and remember.