Wild Summer Rolls

| 15 June 2018

When it comes to any kind of roll – spring rolls, summer rolls, California rolls – the secret is always  in the dipping sauce. Make it flavour-packed, with all 5 main flavours present and shining in confidence, and your rolls will become the star of any meal or a party.

Ingredients for the rolls 

(serves 4-6)

2-4 carrots

1 long cucumber

your favourite unpasteurised sauerkraut

oyster mushrooms


tomato (optional)

spring green leaves or other broad salad leaves

anything else you fancy!

Nori Sheets

Ingredients for the dehydrated oyster mushrooms

250 gr oyster mushrooms

1 tbsp lime juice

1 tbsp salt

½ cup olive oil

1 tsp black pepper

1 tbsp tamari

1 tbsp coriander leaves


Ingredients for the dipping sauce

2-3 fresh garlic cloves

25 gr ginger

35 gr lemon grass

1 medium shallot

2 bunches of fresh coriander, including the stalks

2 TBLS of almond butter

100 ml cider vinegar

1 tbsp sea salt to taste

100ml olive oil

2 tbsp agave


Start by slicing the mushrooms into thin strips and massage them gently into the marinade of lime, oil, black pepper, tamari. Marinate the oyster mushrooms for 15 minutes and then pop them into a fan assisted oven on low temperature and dehydrate 30 mins, while you are preparing the rest of the ingredients. In the meantime, prepare the dipping sauce. In a high-speed blender add all the ingredients apart from the olive oil. You might need to add small glug of water just to start off the blending. Once the mixture is smooth, gradually pour in the olive oil while continuing blending on low setting. Adjust the flavour by tasting five times: once for salty, once for sweet, once for spicy, once for bitter, once for sour.

Cut the carrots, cucumber and any other vegetable of your choice into thin julienne strips. Cut the avocado into thin wedges. Lay the nori sheet, with the rough side up, and stack the carrot and cucumber slices, sauerkraut, oyster mushrooms and avocado in a line from the long edge of the nori sheet. Fold the nori sheet over itself and roll as tightly as possible. Wet the edge of the nori sheet with water to seal and close the roll. Your rolls are ready to be cut!


With Celebration & Appreciation,

Joel & Aiste