Veggie "Sushi" Rolls

Hopefully everyone is ready for a string of light and healthy recipes to usher in the new year. I'm already excited for January and really getting back in the gym, and my food cravings are already starting to match. My mom and I had some of these little veggie “sushi” rolls at Whole Foods a few weeks ago and I've been plotting my own recipe ever since.

These veggie rolls made a great light lunch for me today, and would also be a great appetizer. The fillings have a great variety in texture- creamy avocado, crunchy carrots and cucumber, and slightly leafy sprouts. You could try just about anything in these though, and you should! Red cabbage would add some lovely color, and adding shrimp would be delicious too. 

I also have two sauce recipes. Today I made a Spicy Sesame Hoisin Sauce and it was amazing. The other sauce is the Lemon Tahini sauce I frequently use as a salad dressing. It would be so good with these veggies though so I included that recipe too.

VEGGIE “SUSHI” ROLLS

4 sheets Vietnamese Rice Paper

1 large Carrot, Julienned

1 small Cucumber, Julienned

1/2 an Avocado, cut into slices

1/2 cup sprouts

Salt

To soften rice paper, prepare a large bowl of hot water and submerge them, one at a time, for about 10 seconds, then lay on a flat surface. The paper should just be starting to soften; don’t leave it for too long or the rice paper will tear as you try to lay it out.

Place the carrot, cucumber, and avocado slices in a line down the center of the softened rice paper wrap. Sprinkle with salt. Top with sprouts. 

To roll the rice paper, fold one side over the fillings, then fold in the side edges, then roll it up. Slice into 1-2 inch pieces with a very sharp knife. 

Serves 2

SESAME HOISIN SAUCE

1 tablespoon Tahini

2 tablespoons soy sauce

1/2 tablespoon honey

1 teaspoon rice vinegar

1 clove, finely minced garlic 

1 teaspoon siracha hot sauce

Red Pepper Flakes, for an even spicier sauce

Combine all ingredients and whisk thoroughly. 

LEMON TAHINI SAUCE

2 tablespoons Tahini

Juice of 1/2 of a lemon

Salt and pepper

Warm water

Combine Tahini and lemon juice until it thickens, then add warm water until desired consistency is reached. Salt and pepper to taste.

Cranberry Sauce with Orange and Star Anise

No matter how much food is served on Thanksgiving I usually find myself with only four essentials on my plate (at least the first time around): Turkey, dressing, sweet potato casserole, and cranberry sauce. I couldn’t possibly enjoy my turkey without the additional tang of cranberries! I have to admit it felt risky, changing up a recipe for something this classic and essential, but I am so completely thrilled with the result that I might never make the old recipe again! The warm bite of allspice and star anise and the piquant kick of orange zest are a delicious compliment to the familiarly sweet and tangy cranberries. 

I can’t wait to try this on my turkey tomorrow, and if you’re looking for a delicious twist on a traditional Thanksgiving staple here’s a great recipe! 

CRANBERRY SAUCE WITH ORANGE AND STAR ANISE

4 whole allspice berries

2 whole star anise 

¾ c. sugar

¼ c. orange juice

12 oz. fresh cranberries

Zest strips from 1/2 orange

Gather allspice and star anise in a 4-inch square of cheesecloth and tie into a sachet. Combine sugar, orange juice, and 1/4 cup water in a saucepan. Add sachet and cook over medium heat, stirring occasionally, until sugar melts and liquid begins to bubble, about 5 minutes. Remove from heat and let steep for 10 minutes.Return pot to stove over medium-high heat and add cranberries and zest. Cook until cranberries just begin to pop, about 6 minutes. Discard sachet. Allow to cool, then refrigerate for up to three days before serving.