Serves: 5
Total Calories: 566
Yield: 15 to 20 Rolls

1 clove garlic chopped
2 cups shredded cabbage
2 cups shredded radishes
1 cup shredded carrot
3 tablespoons freshly squeezed lemon juice
1 tablespoon grated ginger
1 tablespoon red miso
1 tablespoon Nama Shoyu or tamari soy sauce
1 tablespoon raw or untoasted sesame oil
15 to 20 rice spring roll wrappers
1/2 cup finely slived red bell pepper
1/2 cup thinly sliced cucumber
1 1/2 cups finely chopped fresh cilantro
1/2 cup Asian Dipping Sauce
PASTE
1/2 cup ground raw almond butter
1 teaspoon grated ginger
1/2 teaspoon cayenne pepper powder

1. To make the filling, place the garlic, cabbage, radish, carrots, lemon juice, ginger, miso, Nama Shoyu, and sesame oil in a large bowl. Mix and let marinate overnight, or for 12 hours, in the refrigerator.

2. To make the paste, place the almond butter, ginger, and cayenne in the food processor and blend well to combine. Set aside.

3. Once the filling has marinated, prepare the rolls. Soften a rice wrapper by soaking it in warm water for 1 minute. Carefully remove the rice wrapper from the warm water, and place it on a cutting board. Dab it dry with a paper towel.

4. Carefully and gently spread 1 teaspoon of the paste across the bottom of the wrapper. Next, layer a spoonful of filling (be sure to drain any excess liquid), a piece of red bell pepper, a slice of cucumber, and a tablespoon of cilantro.

5. To form the spring rolls, first fold the right and left sides of the wrapper over the filling (like a burrito). Then, starting at the bottom, roll up the wrapper.

6. Repeat steps 3 through 5 for the remaining wrappers.

7. Arrange the rolls seam side down on a platter, and serve with Asian Dipping Sauce.

For a Change . . .
* Sprinkle parsley and/or sesame seeds on top of the filling before rolling the wrappers.
* Cut each roll in half and serve as a bite-sized appetizer instead of a meal.

Nutritional Facts:

Serves: 5
Total Calories: 566
Calories from Fat: 424

More Recipes from the The World Goes Raw Cookbook:
Miso Soup
Cilantro Lime Soup
Spring Rolls
How to Form the Spring Rolls
Wilted Spinach Salad
Seaweed Salad
Almond Ginger Dressing
Sesame Miso Dressing
Sweet Ginger Dressing
Sushi
How to Form the Sushi
Pad Thai
Daikon Dumplings
Kelp Noodles with Green Curry Sauce
Marinated Ginger Cabbage
Asian Dipping Sauce
Pineapple with Ginger Chocolate Fondue
How to Core a Pineapple
Almond Cookies