Tuesday, November 16, 2010

Vegan MoFo: Cucumber Spring Roll

These cucumber spring rolls were offered at an event I went to but I couldn't try them as they had honey in them.  They looked so good I knew I had to make some.  The recipe is from Chef Rachel of Cru.  Instead of honey I used agave.  They lived up to my expectations.  Lip smacking good!


Shitake mushrooms marinating
I sliced the cucumber using my mandoline.  I love it for things like this.  Nice paper thin slices.

Cucumbers acting as the wrapper for the roll

There are some avacado slices hiding in there but I think it would be good without them if you don't like avacado just add more shitakes.

A little mint, some cilantro and basil mmm

Lots of fresh herbs in this roll make it.



Almost ready to be made into a roll.

Sprouts for good measure
At this point my mouth was watering and I almost ate it right then.

The roll is done


This roll was so good I know I'll  make it again.  I loved the textures and taste.  I made this roll and took it to work for part of my lunch.  In the future I think I would make it when I am going to eat it soon as it became a little more difficult to manage later in the day.  I would also cut back a little on the chili flakes in the marinade.  I was a happy camper with this in my lunch.


3 comments:

  1. YUM. I never have a chance to pick up rice wrappers, so this is perfect. I am trying these ASAP, accompanied with a big bowl of miso soup. Thanks for the share!

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  2. What a great idea! I love cucumbers and using them as spring roll wrappers is genius! I can't wait to try this out :)

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  3. This is gorgeous! Thinking about the combo of flavors and textures is making my mouth water.

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