16 Feb raw zucchini rolls
gluten free, dairy free, sugar free
I made a similar version of these rolls for a wedding a while back, and I made them again last week when making a 3 course dinner for the guests at Byron Bay Detox Retreat. So it’s about time they made it onto the blog. The filling ingredients are a guide only – You can add pretty much anything you like!
2 small zucchinis
3 tbsp cashew butter
the juice of 1 lime
1 lemon, cut in half
a small handful of each of the following:
some Vietnamese mint leaves (you can substitute with spring onion if you prefer)
Let’s do this!
Mash the avocado with the lime juice and set aside on a chopping board with the cashew butter and other filling ingredients.
Grab a peeler and peel your zucchinis into lengthways strips.
Lay your strips down on a chopping board. Moving from left to right, add a dollop of cashew butter, the same amount of avocado mix, and then a very small amount of cashew butter at the far end on the right.
Next, add your filling ingredients – a small amount of each, until you have filled up the first 4-5cm of the strip. Add a quick squeeze of lemon.
Roll it up, using the small amount of cashew butter at the other end to stick the zucchini strip down.
Now repeat until you have used up all the zucchini strips.
Makes about 12 rolls
Note – if you’re making this for the first time, be aware that it takes a few attempts with the peeler to get the thickness right, so perhaps buy an extra zucchini!