Recipe by Hailey Hessel, Hails Cooking Kitchen
Make the Sauce
1/3 cup unsalted cashew butter
2 tbsp garlic sauce coconut aminos
1 tbsp red pepper flakes
1 tbsp honey
Water, approx. 1/3 cup
Mix 1/3 cup unsalted cashew butter with 2 tbsp garlic sauce coconut aminos, 1 tbsp red pepper flakes, 1 tbsp honey, juice from 1/4 lemon and 3 full droppers of Upstream Organics sublingual oil.
Thin with water as needed to desired consistency (I added about 1/3 cup)Assemble the Summer Rolls
Assemble the Summer Rolls
1 cucumber, sliced
1 red pepper, sliced
2 cups purple cabbage or matchstick carrots
1 avocado, thinly sliced.
Tip // Squeeze some lemon juice on it to to prevent browning.
8 large lettuce leaves
1 cup thin rice noodles, cooked + cooled
Tip // Don't have rice papers? Make a salad instead!
Soak rice paper in warm water until pliable, about 15 sec.
Place lettuce, small handful of rice noodles, 2-3 red pepper slices, 2-3 cucumbers, and a sprink of cabbage/carrots.
Top with torn mint of basil leaves. Position avocado slices.
Fold the edges inward and roll like a burrito.
Repeat until desired amount is made.