VIETNAMESE SOUR TSUNAMI FRESH ROLLS

#theshortordercannabisrevolutionary @chef_sebastian_carosi

VIETNAMESE SOUR TSUNAMI FRESH ROLLS

This must be one of my all-time favorite Asian-influenced dishes. You can rely on these rolls for a flavor-packed summer lunch or even a light dinner outside on a warm evening. I prefer heaps of fresh mint, Thai basil, cilantro, shaved vegetables like young carrot, cucumber, and even daikon radish. With a handful of precooked light rice vermicelli noodles, fresh crisp lettuce leaves, and fresh cannabis leaves wrapped tightly in a soft rice paper wrapper (aka a luscious vegetable blanket). These rolls are extremely healthy and light. Ready for a quick dunk into a spicy tang tang or peanut sauce. Truly refreshing in the heat of the late spring or early summer sun. These dank green vegetable rolls are easily distinguished from other rolls by the fact that they are not fried. Quality is always important to keep in mind, especially if you are going to be eating raw cannabis. I tend to choose the younger tender shoots or leaves that have not been sprayed or treated with any chemicals. An abundant addition of raw vegetable protein, THCa, and CBDa are readily available in these raw cannabis and hemp leaves. Other than the fresh cannabis leaves I have chosen both sauces to serve with these rolls are made utilizing full-spectrum cannabis-infused soy sauce and rice wine vinegar. Both sauces are completely vital to serving alongside these fresh rolls in my mind. One is savory, sweet, and fatty. The other dank, dark, and salty. With several prerequisites filled… healthy, light, and slightly cannabisinfused I am ready to dig in. When you decide to make these vibrant snacks at home be sure to have all your ingredients and things in place and ready to go. The process of making the rolls is fast, and they disappear off the plate just as fast as you can roll them!

VIETNAMESE SOUR TSUNAMI FRESH ROLLS

DETAILS

Prep time: 45 minutes

Yield: 8 fresh rolls

Total thc/cbd: depends on the potency of the products used Status: stoner snack or a super healthy lunch

From the cannabis pantry: fresh young cannabis leaves, infused rice wine vinegar, infused soy sauce

PROVISIONS

8 8½-inch round rice paper wrappers

2 oz cooked rice vermicelli noodles

12-15 fresh thai basil leaves

24 fresh cilantro sprigs

12-15 fresh mint leaves

8-12 small hearts of romaine leaves

16-24 fresh young cannabis leaves

16 5-inch long cucumber slices (peeled and seeded)

½ cup shredded carrot (on mandolin)

½ cup shredded daikon radish (on mandolin)

4 5-inch long pieces of fresh green onion or scallion

12 cooked shrimp or tofu (cut shrimp in half and tofu in long pieces to fit in spring roll)

EQUIPMENT

Mandolin

Chef’s knife

2 medium saucepans

Tongs

2 medium stainless-steel mixing bowls

Small whisk

Rasp

DIRECTIONS

For noodles – bring a saucepan of water to boil, add noodles, boil for 3-5 minutes or until done - drain in cold water. set aside.

For the rolls – fill a large bowl or container with warm water. dip wrappers in warm water to soften.

Lay wrapper flat, in a roll across the center lay 3 shrimp halves (if using shrimp), a hand full of noodles, several basil, mint and cilantro leaves, cucumbers, carrots, daikon, hemp leaves, romaine hearts and green onions leaving 2 inches uncovered on each end.

Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end closest to you.

Repeat this process until you are finished with 8 rolls.

Serve rolls immediately with your choice of dipping sauces. (rolls can be cut to share)

*cover premade rolls with a damp towel in the refrigerator for up to two hours but should be eaten as soon as possible

SWEET + SPICY TANG TANG SAUCE

SAUCE PROVISIONS

2 tbsp fish sauce

2 tbsp cannabis soy (made in the mb2e)

¼ cup cannabis rice wine vinegar (made in the mb2e)

¼ cup river water (pond water will do if clean)

2 tbsp fresh squeezed lime juice

2 cloves garlic (finely minced)

¼ cup sugar

2 tbsp chili sauce

1 tsp finely sliced fresh chili rings

DIRECTIONS

In a stainless-steel bowl with a whisk mix all the ingredients well.

Refrigerate prior to use.

PEANUT SAUCE

SAUCE PROVISIONS

1 cup chunky organic peanut butter

2 cloves fresh garlic (crushed and pulverized smooth)

2 tsp fresh ginger rasped (or grated)

2 tbsp cannabis soy sauce (made in the mb2e)

1 tbsp cannabis rice wine vinegar (made in the mb2e)

1 tbsp brown sugar

2 tbsp lime juice

1 tbsp chili sauce

¼ to ½ cup warm water (more if you prefer a thinner sauce)

DIRECTIONS

In a stainless-steel bowl with a fork or a spoon, mix all the ingredients until incorporated well.

If sauce is too thick for your liking, thin with more warm water.

set aside.