Since we just harvested lettuce and trimmed some thai basil at the farm, I was compelled to make some vegetarian spring rolls. It is spring time after all! I surprised Nick and Brittany with a picnic in Schenley Park instead of packing for the big move. Whoops. It was such a gorgeous day to be outside though. I coudn't resist!
carrots, sliced thinly
cucumbers, sliced thinly
additional options or alternatives: mint, cilantro, sacred basil, shrimp, pork belly
I used bacon that was made from tempeh marinated in soy sauce. Cook the tempeh until golden brown over medium heat, turning over to cook both sides.
almond butter dipping sauce:
3/4 cup raw almond butter
1/4 cup soy sauce (I used liquid aminos)
1 teaspoon toasted sesame oil
2-3 tablespoons fresh lime juice
1 tablespoon fish sauce
1/4 cup honey
1/4 cup tahini sauce
1/4 cup water to thin
1 teaspoon dried chili flakes
1 inch piece fresh ginger, peeled
3 garlic cloves, crushed
Place all ingredients in food processor and blend until smooth. Keep adding ingredients until the sauce tastes just right. Use the sauce for dipping the spring rolls in!