Just posting a quick post with some photos of making my lunch today. These summer rolls are from Sprouted Kitchen by Sara Forte, a new favorite cookbook on my counter lately.
The rolls are fresh and light with sesame seed-topped tofu (though shrimp or shredded chicken would be great for omnivores), shredded or julienned carrots, julienned cucumbers, lettuce, avocado mint, and (Thai) basil. Don't be tempted to leave the herbs out (as I was initially, out of sheer laziness of having to go outside and clip some leaves in my garden... Well, truth be told, I was just *really* hungry *way* earlier than usual today so I ate the first half of my summer roll just to get some food into my body and then, low-blood sugar crisis averted, I went outside to get the herbs and added it to the second half, which was far-and-away much superior for the tiny addition of those few leaves. The dipping sauce is made with cashew butter (though I will try almond butter next time), agave nectar, lime juice, soy sauce, and sriracha. Delish!
