MAKES 6–8 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
HEALTH IS IN THE HUE
LONGEVITY LOVER
VISION MISSION
These colorful, heart-healthy, mostly raw versions of deep-fried spring rolls are perfect for a light lunch during hot summer months.
½ cup black rice
1 tablespoon sesame oil
¼ teaspoon sea salt
⅓ 3 cup peanut butter
2 tablespoons rice vinegar
1 tablespoon coconut aminos or low-sodium tamari
1 teaspoon peeled and grated ginger
6–8 brown rice spring roll wrappers
1 red bell pepper, seeds removed, thinly sliced
1 cup very thinly sliced cucumbers (about 1 medium cucumber)
1 avocado, pitted and sliced into eight pieces
½ cup grated carrot (about 1 medium carrot)
1 cup micro greens
BLACK RICE In a large pot, bring black rice and ¾ cup plus 2 tablespoons water to a boil. Reduce the heat, cover, and simmer for 45 minutes. Remove from the heat and let sit for 10 minutes, covered, to finish cooking. In a medium bowl, combine the black rice, sesame oil, and salt.
SAUCE In a blender, combine the sauce ingredients and ¼ cup water.
ASSEMBLE Fill a pie dish with water. Take a single sheet of rice paper and soak in water for 20 seconds, remove from water, pat dry to remove excess water, and lay on a clean, dry cutting board. Place one-quarter of the black rice, bell pepper, cucumbers, avocado, carrot, and micro greens in rows on the third of the wrapper closest to you. Leave a half inch on each end empty. Tightly roll up the wrapper, tucking the ends in. Serve whole or sliced in half with sauce.
TIP Brown rice spring roll wrappers are available in some national grocery store chains and can be ordered online.