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.