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The Perfect Summer Fresh Roll
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The Perfect Summer Fresh Roll

with Kyle's green goddess dressing

Summer’s nearly swept me off my feet this year. We’re living in a third floor apartment in Newport, RI (gorgeous place, by the way) and my petite kitchen tucked into the eaves is just a perfect oven in and of itself.

Needless to say, the prospect of turning on more heat in the kitchen is tantamount to self masochism and so I’m limiting that…greatly.

So, rather than spending my time in my sweat lodge of a kitchen, I’ve been “cooking” mostly raw foods.

This, by the way is great for ALL doshas (vata, pitta, and kapha) – during the summer even vata’s digestive fire can handle the raw foods, green drinks n’ all.

This recipe will cool you down and keep your taste buds happily dancing.

I’ve chosen to go with two types of sprouts – alfalfa and sweet pea – to form the green base of the roll. Other good sprout options are broccoli, sunflower, or the common bean sprout.

For the “meat” of the roll I went with steamed, thinly sliced sweet potato (great for taste and color), perfectly ripened avocado, and lightly sauteed shitake mushroom. Mind you, the cooking part took under 5 minutes – thank God.

This all gets wrapped up in a rice sheet and drizzled with my home-style vegan version of Green Goddess Dressing. Then, it’s pure heaven.

In under 10 minutes lunch is ready, I’m not sweating, and cool as a cucumber I sit to gaze out my kitchen window to the fire escape herb garden to enjoy this luscious treat.

The Perfect Summer Fresh Roll
For The Roll
4-6 rice paper wrappers
10 shitake mushrooms, cleaned & sliced thinly
1 tablespoon virgin coconut oil
1 medium sized sweet potato, quartered lengthwise, then sliced thinly
1 -2 cups of sprouts
1 avocado, thinly sliced

Green Goddess Dressing
2 tablespoons tahini
1 avocado, pit removed
2 tablespoons freshly squeezed lemon juice
2 teaspoons apple cider vinegar
1 tablespoon olive oil
handful of cilantro
sea salt
few grinds of black pepper
For The Roll
Start by steaming the sweet potato - when thinly sliced this should take 5-8 minutes. Meanwhile, add the coconut oil to saute pan at medium heat, once melted add mushroom slices. Saute till browned (2-3 minutes), set aside. Rehydrate the rice paper wrappers one at a time by soaking them in a plate filled with warm water - should take about 30 seconds per sheet. Take the rehydrated rice sheet and place it on another plate. Add the sprouts, avocado, mushrooms, and sweet potato. Wrap it up by folding the sides in first. Drizzle the Green Goddess Dressing on top - I put it inside the wrap too!

Green Goddess Dressing
Use a blender to blend all ingredients thoroughly until smooth.

This recipe is excellent for Pitta types
In the summer time, this recipe is a go
This is an excellent recipe for Kapha
stay cool my friends,
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