Vietnamese Spring Rolls with Two Asian Sauces with Chef James Sant - Demonstration & Written Recipes

Chef James Sant
https://www.plantfoodculinary.com

Vietnamese Spring Rolls w/ Two Asian Sauces
James Sant Yield: 6 wraps
1 cup kelp noodles, soaked in lemon & tamari water.
Rice Wraps
Collard Greens/Leafy Lettuce
2-4 Carrots, sliced in ribbons w/peeler
1 Daikon radish, julienne sliced
1 Cucumber, seeded and julienne sliced.
4 Green Onions, thin sliced
2 cups Mung Bean Sprouts
Microgreen sprouts of choice
Fresh Basil, chiffonade
Fresh Mint, minced.
Fresh cilantro, chopped.
Sweet & Sour Stone fruit sauce (see recipe)
Sunflower “peanut” Sauce (see recipe)
1. Soak the kelp noodles in boiled water with a splash of lemon and tamari. Set it aside while you chop the rest of the ingredients.
2. Rinse your bean sprouts and set aside to drip dry.
3. Using a peeler, make long thin ribbons from the carrots (alternately, slice in very thin julienne strips). Do the same with the daikon.
4. Seed the cucumber and cut into long thin julienne strips.
5. Slice the fresh basil in thin chiffonade strips. Mince the mint and chop the cilantro. 6. De-stem the collards and do a quick dip in boiled water to blanch (it is smart to follow with a quick dip in iced water). Dry and set aside.
7. Fill a round pie plate with tepid water. Set all your prepared vegetables close by and get ready to roll.
8. Start by wetting the cutting board so the rice paper won’t stick to it. Now dip the rice paper and place it on the board followed by a collard leaf (or leafy lettuce). 9. Smear some of the “peanut” sauce across the leaf.
10. Add your desired ingredients and roll up the wrap (use the “OK” method with your fingertips to allow for the gathering fingers to help as you roll).
11.Slice each wrap on a bias (angled) cut and place on a platter or plate with both sauces.
Note: If you cannot find kelp noodles, rice noodles can work as well.
Storage: Stored in the refrigerator, Vietnamese Spring Roll Wraps will keep for 1 day.

Raw Asian Sunflower “Peanut” Sauce
James Sant Yield: 1 ½ cups (4-6 servings)
1 cup organic raw peanut butter (or sunflower butter)
4 to 6 tablespoons lemon juice (or to taste)
4 tablespoons coconut sugar or paste
4 tablespoons tamari or Coconut Aminos
1 teaspoon microplaned garlic
4 tablespoons grated ginger, peeled and microplaned
Thai Kitchen Brand Red Curry Paste (optional), to taste.
Water, (only if needed to thin)
1. Combine all the ingredients in a bowl and whisk until smooth. Add only as much water as needed to form a thick sauce. You can opt for a small blender as well, but a whisk usually works fine for this.
2. Taste test and adjust flavors, as needed.
Storage Suggestion:
Stored in a sealed glass jar, Peanut Sauce will keep for 1 week.
Note:
Peanut butter can be made from scratch if desired.
Variations:
• Substitute any raw nut butter for peanut butter.
• To use Asian Peanut Sauce as a dressing, increase the amount of lemon juice and water to achieve the desired flavor and consistency.
Tips:
• Stir the organic, raw peanut butter well to incorporate the oil (which usually rises to the top in the jar).

Sweet, Sour & Spicy Stone Fruit Sauce
James Sant
Yield: 1 cup (6 servings)
1 cup diced fresh plums, peaches, apricots, nectarines or mango ¼ cup dried mango, soaked
3-6 tablespoons lemon juice
3 tablespoons date syrup (or 3 soaked, pitted dates)
2 red jalapeño peppers, minced *(see note)
2 tablespoons minced red onion
1/2 teaspoon crushed garlic
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper (optional, to taste)
1/4 teaspoon Himalayan crystal salt
1. Using a pepper board over your cutting board, remove the seeds from the jalapeno and mince. Wear gloves is needed.
2. Combine all the ingredients in a high-performance blender and process until smooth.
Storage Suggestion: Stored in a sealed glass container in the refrigerator, Sweet, Sour & Spicy Sauce will last a week.
Variations:
In place of fresh or dehydrated plums, use other kinds of sweet "stone" fruits like mango, peaches, nectarines, or apricots.

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