Rating5/5 (from 3 ratings)5
10 endive leaves
2 carrots, julienned or shredded
1 cucumber, julienned
1 handful of bean sprouts
1 small bunch mint leaves
1 small bunch cilantro leaves
a sprinkle of rice vinegar
a drizzle of plum sauce
Choose 10 large endive leaves, trim and clean. Lay a few mint and cilantro leaves inside each one and fill with the sprouts, carrot, and cucumber. Sprinkle a little vinegar on top and drizzle it with plum sauce. (In Chile I can find a very natural, but probably not raw plum sauce. I think this flavor is important to this dish, so I use it, but I think you could make a raw version easily with a little raw honey, some pureed mango, and lemon juice. Let me know if you try it)
Juleskess's ThoughtsBy juleskess
I have always loved thai summer rolls. This is a version without the rice paper and noodles.
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