I swear I never get tired of these.
Cucumber makes a genius wrapper, and the spicy cucumbers and wasabi mayo give these a little kick.
It’s very important to get the cucumber slices for the wrapper very thin so it will stay closed.
For the wrapper:
1 cucumber, sliced thinly lengthwise on a mandoline slicer (about 4-5 slices per roll)
For the spring roll filling (per roll):
2 Tablespoons fresh basil, roughly chopped
2 Tablespoons fresh mint, roughly chopped
2 Tablespoons fresh cilantro, roughly chopped
1/4 cup finely shredded green or red cabbage
1 fresh shiitake mushroom, thinly sliced and marinated (see marinade recipe)
1/4 avocado, thinly sliced
1/8 cup daikon radish sprouts
For the shiitake mushroom marinade:
1 Teaspoon raw honey
2 Tablespoons gluten-free tamari
1 teaspoon chili flakes
For the dipping sauce:
1 Teaspoon raw honey or maple syrup
1 Tablespoon gluten-free tamari
Whisk together the mushroom marinade in a bowl by hand and toss the mushrooms in it until thoroughly coated. Allow to sit for about ten minutes so the marinade completely sinks in. Set aside.
For the wasabi mayo:
1 cups cashews, soaked for at least 2 hours, soaking water discarded
1/8 cup lemon juice
1/2 Tablespoons agave
1 Tablespoon wasabi powder
Puree in a blender until smooth.
To assemble the spring roll:
Thinly slice the cucumber lengthwise paper-thin on a mandoline. Lay five slices side by side on a sushi mat to form a sheet. In the same way as making sushi, layer the ingredient from the filling one on top of the other on one half of the mat. Roll the cucumber slices around the vegetables to form a roll about 4 inches in length. Use the mat to compress the roll so it stays nice and firm.
Remove the roll from the sushi mat and carefully cut into 1/2′ wide pieces.
If you struggle with the sushi mat technique, you can simply roll each cucumber individually into it’s own little roll.
Serve with the dipping sauce and wasabi mayo.