Raw Sunflower Spring Rolls

These raw purple cabbage rolls are filled with a sunflower seed pate, avocado, and fresh veggies. The tahini ranch dressing served with them is creamy and delicious. Dipping these fresh vegetable spring rolls into a creamy sauce is a perfect way to make eating veggies fun and delicious. The dark purple cabbage leaves are full antioxidants and you will feel rejuvenated after this meal. These rolls are colorful and beautiful and and make for a delicious snack or meal anytime of the year. You can serve them on a bed of leafy greens or massaged kale or serve with a grain, such as quinoa.

This recipe comes to us from Ashley Chong of Raw and Radiant.

Ingredients:

Sunflower Spring Rolls:

• 1 cup sunflower seeds
• 1 cup zucchini, peeled and chopped
• 2 tablespoons lime juice
• 1/2 cup sun dried tomatoes
• 3 cloves garlic
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• Salt & pepper to taste
• 1 medium sized purple cabbage
• 1/2 avocado sliced
• 1/2 red bell pepper sliced
• 1/ 2 cucumber sliced

Tahini Ranch:

• 1/2 cup tahini
• 1/4 cup lime juice
• 1/8 cup apple cider vinegar
• 3 cloves garlic
• 1/4 cup chives
• 1/4 cup green onion
• 1/4 cup cilantro
• 1 cup water
• Salt & pepper to taste

Directions:

To make Sunflower Spring Rolls:

1. To make the filling add sunflower seeds, zucchini, lime juice, sun dried tomatoes, red onion, garlic, salt, pepper, and cilantro to food processor and process until the ingredients become a sticky well combined pate.

2. Remove the leaves from the cabbage. Gently peel and remove the top leaf back until it is completely removed from the base. Do this until you have five whole cabbage leaves separated.

3. To assemble, lay one leaf flat, shiny side up. Fill with one small spoonful of sunflower seed pate filling. Add sliced cucumber, red bell pepper, and sliced avocado.

4. Take both ends of the leaf and fold them inwards. Then take bottom and roll all the way up as you would a wrap or burrito.

5. Repeat until all the leaves are filled.

6. Dip into tahini ranch or enjoy over a salad or grain.

Tip:
Buying the cabbage and storing it in fridge for a week will allow the cabbage leaves to naturally soften which makes them easier to peel and roll.

To make Tahini Ranch:

1. Add all ingredients to blender

2. Blend until smooth