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Vegan Sushi Roll


served with a Savory Peanut Sauce


10–12 Spring Roll Skins
1 small Red or Yellow Bell Pepper
7 Asparagus spears
1/3 of a Fennel Root
3 small Carrots
1 medium Haas Avocado. cubed
about 1 c. Wild (or brown) rice, cooked
1-3 T. Robbins Family Farm Lemon Balsamic
Squeeze of fresh lemon
I add a little lemon zest occasionally

Nasturtium Flowers
1-3 T. Black sesame seeds
fresh rosemary


Gently wash & air dry;
Nasturtium flowers (separate petals) for color & a little spice to the roll. Set aside.

It’s only fair to WARN you that it would be best if you practice with the rice wraps a few times. They’re a bit temperamental, but worth the trouble. ONLY rinse ONE AT A TIME- & DO NOT lay them together. I’m convinced that laying them together inadvertently created the ‘super ball’. :/

Chop, grate, mince & julienne vegetables of your choice, considering size, texture & variety.
Place all vegetables, cooked rice & vinegar in a bowl-
Toss & set aside. Cilantro & Nasturtiums are not in the mix.

Next, run the rice paper under warm tap water until it changes from hard to malleable & use right away.
One at a time, lay on a very thin (NOT fuzzy) kitchen cloth.
Lightly dab off excess water.  Lightly spray “Pam” olive oil on an olive serving dish. The indentation of the dish will assist you in forming the ‘cavity’ needed for the rolls. Lay the damp rice paper across the olive oil tray & push in the center to fill.

For flavor & a splash of color, lay a few nasturtium flower petals, &/or a cilantro leaf or two on the center of your rice paper. If you serve your rolls whole they will be seen first.

Next add about 3 T. of the ‘salad’ like mixture to the rice paper.
Pull up ends at the 6 o’clock & 12 o’clock position of your rice paper, then left to right. As you continue it will be more uniform to create sushi-looking rolls.
Aim for rolls that are about 1.5″ x 5″

Lightly sprinkle sesame seeds on top of each roll.
These wraps are translucent & make very attractive finger-food.



Savory Dipping Sauce


3/4 c. Peanut Butter (I like fresh ground, organic)
3/4 c. Ojai Jalapeño Jelly or Ojai Habanero Jelly


Mix the peanut butter with Ojai Pepper Jelly.
Serve sauce in individual ramekins &/or with a small serving spoon- guests like to add sauce as they eat their roll.

Serve on a plain platter, so you & your guests can enjoy the natural colors of the ingredients. Garnish serving dish with a few Cilantro leaves & Nasturtium Flowers.