Lauren Toyota’s Easy Lunch Recipe: Superfood Rolls with Vegan Curry Dip

|Updated Feb 18, 2022

I fell in love with the simplicity of fresh rolls after traveling to Bali. They’re on every menu and they all taste amazingly refreshing! It might just be the tropical heat that makes them taste so good, but I ate my weight in them. It was on my agenda to master making them at home and I decided that filling them with lots of crunchy green stuff would be the game plan.

I love that these are all green because, let’s face it, most of my best recipes are brown so it’s nice to change things up! Even if you can’t quite get the hang of rolling them on your first go, it all tastes the same in the end. And just wait until you get that creamy green curry dipping sauce in your mouth. It’s fantastic!

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Prep time: 30 minutes
Assemble time: 20-25 minutes

All Green Fresh Rolls with Green Curry Dipping Sauce

Makes 10 rolls

Ingredients

For the green curry dipping sauce (makes about 3/4 cup)

1⁄2 cup canned coconut cream
1⁄4 cup tightly packed fresh cilantro
2 tablespoons green curry paste
2 large garlic cloves
2 tablespoons lime juice (about 1 lime)
1 tablespoon seasoned rice vinegar
1 teaspoon granulated sugar
1⁄4 teaspoon sea salt
Pinch chili flakes (optional)

For the fresh rolls

10 dried rice paper sheets
5 large green leaf lettuce leaves (ribs removed), torn in half
2 avocados, sliced
1⁄2 English cucumber, ribboned with a peeler
11⁄2 cups sugar snap peas
11⁄2 cups packed microgreens or sprouts
11⁄2 cups fresh mint leaves
11⁄2 cups fresh basil leaves
11⁄2 cups fresh cilantro leaves

Instructions

To make the green curry sauce, in a high-powered blender, add the coconut cream, cilantro, green curry paste, garlic, lime juice, vinegar, sugar, sea salt, and chili flakes. Blend until very smooth. Transfer to a small saucepan and bring to a low simmer, cooking about 2 to 4 minutes, until slightly thicker and reduced.
Once all your vegetables are prepped for the fresh rolls, fill a wide shallow dish that’s slightly larger than the rice paper sheets with tepid water so you can soak the whole sheet. Soak one rice paper sheet at a time, for 10 to 20 seconds. You still want to feel the cross- hatch pattern on the surface of the rice sheets. Don’t oversoak or it will be too soft and hard to roll.
Assemble the rolls one at a time. Lay the wet rice paper sheets on a work surface. Add a piece of the lettuce and divide the avocado, cucumber, snap peas, microgreens or sprouts, and fresh herbs among the sheets in whatever order you like. Roll one side of the rice paper over the filling, tucking it in as you start rolling again and also folding the sides in. Continue rolling until completely sealed. Place on a plate or cut in half if you prefer.
Serve with the green curry dipping sauce. Leftover dipping sauce will get thick from refrigeration. Add a teaspoon of water at a time to thin it out until it’s a smooth, dippable consistency.

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Lauren has made a name for herself as an inspirational, influential voice of a generation. With armies of social audiences, Lauren is now living the dream as her very own modern-day media outlet having seamlessly transitioned from close to 10 years as a national television host to independent, self-made content producer. She is an authentic and engaging content creator and best-selling author (Vegan Comfort Classics: 101 Recipes to Feed Your Face) whose second cookbook — hot for food all day — immediately became an international bestseller upon release (04/16/21).

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