In the days when I used to eat bagels for breakfast, Passover seemed like agony. A whole week without breads, grains, legumes, rice and other staple carbs.
Actually, sounds a bit like a Paleo week doesn’t it?
Passover can be a breeze assuming you avoid matzah, jelly rolls, potatoes and anything with scary amounts of sugar. I find that Passover desserts are amongst the worst to consume-for some reason sugar is added in copious amounts to make up for ingredient limitations on the holiday.
If you focus on good old fresh produce, dare I say it… Passover can be a healthy holiday! But how can we possibly avoid the temptation of the buffet feast? Discipline. Commitment. Just say no. As my mom says, nothing tastes as good as fit feels.
I created this recipe over Passover when I was craving the creaminess of a tahini dressing but traditionally sesame is not eaten on the holiday. I must admit, I almost prefer this almond version year round but the rolls are divine with tahini. I serve them as an appetizer plated with a small salad and drizzle the leftover sauce all over. The recipe below does require a dehydrator. If you don’t own one- keep on reading. I have left notes in the recipe for alternative ideas. Or ditch the roll thing altogether and just make this all-purpose almond sauce. Happy Holidays!
Raw Spring Rolls with Herbed Almond Sauce Recipe
Raw Spring Rolls with Herbed Almond Sauce
Ingredients
Raw wraps
- 3 mangos
- 4 avocados
- 1 cup fresh cilantro
- Pinch of salt
Almond sauce
- 1/2 cup almond butter
- 1/4 cup water or coconut water if available
- 1 tablespoon minced ginger
- 2 tablespoons lemon juice
- 3-4 cloves of garlic crushed
- 3 tablespoons grated red onion
- 1 tablespoons maple syrup
- 1 teaspoon crushed red pepper flakes
- 1/2 cup mixed herbs: cilantro parsley and mint
Filling
- 1 carrot
- 1/2 cup mushrooms
- 1/2 red pepper
- 1/2 yellow pepper
- 1 cucumber
- 1/4 cup thinly sliced red onion
- 1/2 cup chopped parsley mint and cilantro to taste
- 1/2 lemon
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Wraps
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Blend mango, avocado, cilantro and salt in a vitamix. Spread on teflex sheets of a dehydrator.
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Dehydrate at 125 degrees for about 2 hours.
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Remove sheets and, using a sharp knife, score the wraps to your desired shape. Squares work best.
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Make ahead and store in a refrigerated airtight container.
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Yield 12 wraps.
Almond Sauce
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Blend all of the listed ingredients in a blender.
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Check consistency and add water if necessary. May be made one day ahead.
Filling and Assembly
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Bring wraps to room temperature.
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Julienne the vegetables and mix with herbs in a medium size bowl.
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Lightly season with lemon, olive oil, salt and pepper. Marinate one hour.
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Spread filling in wraps and serve with almond sauce on the side.
Recipe Notes
If you don’t have a dehydrator, wrap these in lettuce or nori sheets.
You may make sauce one day ahead of time and add herbs on the day of serving.
For sauce: if you’re after an even more decadent version, replace half of the water with coconut milk.
