Vegetable nems
Author: 
 
Ingredients
  • 16 rice papers
  • 2 medium cucumbers
  • 2 carrots
  • Half lettuce
  • 3 spring onions
  • 2 large cooked beets
  • A bunch of fresh mint
  • A bunch of basil
  • For the sauce
  • 1 cup cashew paste/butter
  • 3 Tbsp tamari
  • 5-6 Tbsp brown sugar or maple syrup
  • 1 lime, juiced
  • 1 tsp chili sauce
  • 1 tsp fresh grated ginger
  • hot water to thin
  • Chili flakes for garnish
Instructions
  1. Prepare the vegetables cutting them in thin sticks and set aside for easy assembly. For the cucumber we used a spiralizer to obtain cucumber noodles.
  2. Bring 3 cups water to a boil in a saucepan and set aside to cool slightly for cooking rice papers.
  3. Prepare cashew sauce by adding all ingredients except water to a mixing bowl and whisking. Add hot water 1 Tbsp at a time and whisk until desired consistency is desired (should be pourable but thick). Set aside.
  4. Add hot water to a large bowl and submerge a rice paper to soften for about 5 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
  5. Once soft, transfer to a clean, slightly damp surface and gently smooth out into a circle.
  6. Add the vegetables and some basil and mint leaves.
  7. Fold both sides of paper over the fillings, then gently roll over once and fold to seal, then roll until completely sealed.
  8. Place on a serving plate and top with a room temperature damp towel to keep fresh.
  9. Repeat process until all toppings are used. Serve with dipping sauce garnished with chili flakes if desired.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/vegetable-nems/