I adapted this recipe from an old SAD version from Wild Oats. If the melon/banana combo makes you uneasy, switch them with papaya, mango, strawberries, or any other fruit you desire.

I recently went out to dinner to a Vietnamese restaurant (don’t worry, I brought food with me) with a few of my roommates, and watched as they devoured some delicious looking spring rolls. Spring rolls used to be one of my favorite Vietnamese dishes, and they served as the inspiration for this dish. It took a bit of experimenting on my part (and about a dozen or so dirty dishes), but I think I really came up with something special this time. My Vietnamese roommate said they were as good as the spring rolls his mom makes, so I guess that says something. And as always, they are really simple to make. Hope you enjoy them!




Ingredients



Orange Glaze:

3 oz fresh squeezed Orange Juice

1 tablespoon agave nectar

1/2 tsp cinammon

1/2 tsp salt

1/2 cup cashews

1 small piece ginger



Filling:

2 carrots, grated

1 tomato, finely diced

4-5 mushrooms, finely diced

1 cup spinach, finely diced

1 cup cashews

1 cup walnuts

1/2 teaspoon cumin

1/2 teaspoon coriander

1 sprig, mint leaves

1 1/2 tablespoon Braggs Liquid Aminos



Wrap:

1 head of cabbage





For more recipes from Roshi’s, visit *Roshi’s Raw Lifestyle *

I’ve been making my curry for several months now, and today was looking for a new way to present it for some friends of mine who haven’t eaten much raw food. I decided to go with something simple, but still amazing. It turned out to be real beautiful, with a taste to match. Even better, my meat-mainly friends loved it. Delicious.

For more of my recipes from roshi’s, check out roshis.com. I put all my favorites up there, along with my brother ro. ro + rishi = roshi’s.