Rainbow Rolls

Pickled Vegetables

Pickled vegetables are a delicious addition to practically any meal, and we love piling them on top of veggie burgers and sandwiches. Make sure to get these in the fridge at least the night before you need to use them to let the pickle flavor really shine through.

Ingredients

1 small red onion, sliced

½ red pepper, julienned

1 large carrot, matchsticked

½ yellow pepper, julienned

1 cup vinegar

4 tablespoons sugar

4 teaspoons salt

1. In a small pot, combine vinegar, sugar and salt, stir and bring to a boil. Immediately turn off heat and let cool slightly.

2. Layer your sliced onion, red pepper, carrot and yellow pepper in a re-sealable jar (both mason and weck work well). Pour brine over vegetables, cover and let cool to room temperature. Refrigerate overnight or until ready to use.

Dipping Sauce

Ingredients

1 cup olive oil

½ cup packed basil

½ cup packed mint + cilantro

2 tablespoons tahini

2 cloves garlic, minced

1 inch knob ginger, peeled and minced

Juice of 1 large lemon

Juice of 2 limes

1 radish, sliced

*You will most likely have extras of this sauce, which is delightful on sandwiches, stir fry’s, salads and all sorts of pasta.

To make the dipping sauce, combine all ingredients in food processor and process until smooth. Set aside until ready to serve.

Rolls

While it may seem like there’s a lot going on here, these pull together very quickly and are actually pretty simple. Layer your veggies on top of your herbs and some brown rice, add a dash of honey then roll up tight.

Ingredients

8 rice paper wrappers

8 mint sprigs

8 basil sprigs

8 cilantro sprigs

1 cup cooked brown rice

Pickled vegetables (above)

1 avocado, sliced

¼ cup julienned cucumber

3 scallions, sliced thin

¼ cup shredded purple cabbage Honey

1. Dip your rice paper in water for 3 seconds and place on your cutting board or clean workstation. The paper will still be a little tough but will loosen up as you add your ingredients.

2. Fold paper in half and layer with herbs (use your discretion here, if some sprigs are too large simply rip off some of the leaves), 2 tablespoons of rice, and an assortment of pickled vegetables, avocado, cucumber, scallions and cabbage. Top with a drizzle of honey. Try to keep everything very close together, without overfilling. Some vegetables may poke out of the top of the wrap, which is fine and will make the presentation look even prettier.

3. Carefully hold the fillings in place while you being to roll the wrap. Continue tucking the filling as you roll tightly. Serve with dipping sauce.