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Summer Rolls

Our earlier sushi making inspired us to try more Asian foods. We haven’t made summer rolls earlier in our kitchen. And for this one, there is no need for huge cooking skills. You can almost roll anything cold or warm in them, only your imagination is the limit. If you try to eat more raw, then these rolls can be almost made to fit the criteria, just roll in some nice vegetables, fruits etc. Combining them with some sort of a sauce of your liking, for example some nice coconut cream, nut or tamari sauce.

Summer Rolls

2 servings

– fresh mushrooms (250g)
– 1 pack of Pulled Oats (meat replacement made from oats & beans)
– 1 pack of rice papers
– cucumber
– celery
– tomato
– avocado
– rosmarin
– violife smoked vegan cheese


Fry the mushrooms package (250g) with coconut oil. Season with Himalayan salt, onion and a touch of garlic.

If you want warm food heat the Pulled Oats at the lowest possible heat. For us it was 60 degrees. Unnecessary heating is good to avoid, so you don’t kill the last nutrients from already processed foods. Add in a dollop of coconut cream and water to give fullness and creamy texture, as well as to assist the mixing of spices. Season with turmeric, curry, garlic powder, onion powder, cumin, coriander and Himalayan salt.

Chop cucumber, a small piece of celery, tomato, vegan cheese Violife (smoke), rosemary and avocado.

Dip a rice paper towel in water and lift, more fillings longitudinally to the other end of the paper. Put on a thin line of white miso (Clear Spring) and fold it closed, starting from the sides.


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