This was my lunch today – Ginger Rice Spring Rolls with Peanut Mint Dipping Sauce. It is completely raw and vegan to boot! I can see this is a lunch that I could definitely make variations too and be totally surprised each time.
For the raw ginger rice:
1/2 cup cauliflower
1/2 cup peeled jicama
1/2 inch square fresh ginger
Peel the jicama with a vegetable peeler. And place all ingredients in a food processor pulsing for five second intervals until it forms a rice texture. This really should take more than 10-15 seconds.
Then it’s time to add the ginger rice into spring roll paper with veggies galore. For these spring rolls I used:
arugula (but you can use another type of lettuce)
Soak the spring roll paper (found in the Asian isle of your supermarket) in warm water to soften for about 1 minute. Then stack ginger rice, grapefruit, and other veggies into the paper on the side closest to you.
Roll and wrap away from you. Tuck the edges while rolling to seal the wrap.
Lastly, the dish would not be complete without Peanut Mint Dipping Sauce. One of the other things I learned about Balinese cuisine is that they love their condiments. What I also learned today, was that I love them too!
Peanut Mint Dipping Sauce:
3 Tbs peanut butter (I used Almond Butter)
1 Tbs sesame oil
1/4 cup loose mint leaves
1/4 cup coconut water
1 tsp agave nectar (or other sweetener)
pinch pink Himalayan salt
pinch Cayenne pepper to taste
Blend all ingredients, possibly adding more coconut water for the right consistency. Garnish with a mint leaf.