Rice rolls with cashew dip is our greeting to Easter fasting. These fine and airy rolls impress with their freshness, richness of texture and explosion of flavors. Exceptional freshness, collected in one bite. In the filling of the rolls are housed rice noodles, fresh ginger, fresh lettuce leaf, fresh mint and basil, fresh onion, carrot and kohlrabi, avocado and baked pine nuts.
The cashew dip gives extra freshness to the rolls, and in no case should you miss it in the recipe. Without it, you deprive yourself of the opportunity to enjoy the recipe in all its beauty and taste. Great for any Lunchbox on-the-go.
Tips for Perfect Rice Rolls:
Cashew dip: To make cashew dip, you need Vegan cashew cream. For vegetarians, this is a well-known product with a favorite and irreplaceable taste. Cashew dip is present in every vegan refrigerator, just as sour cream is present in traditional ones. See how to prepare cashew cream here:
Vegan Sourcream
Shaping the rolls: To easily work with the rice leaves, it is best to dip them in a large frying pan filled with cold water for 1 minute. After removing the rice sheet from the water, spread it on a smooth surface – a marble board or a stone countertop. So the rice sheet does not stick and it is extremely easy to work with it.
Vegetables: Cut the carrot and kohlrabi into even-sized strips.
Ships is a turnip with a sweet and characteristic taste and gives additional freshness, perfectly complemented by mint and basil.
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