You can hardly call this deliciousness a recipe. It’s more like an assembly of yummy ingredients, wrapped in a neat little bundle. They looks super elegant (or at least they will with some practice), but only you will know how easy it was to whip them together. Play with the ingredients to suit your own taste. Your family and friends will thank you!
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Servings |
rolls
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- 2 ounces pork shoulder steaks
- 1 pound Aleppo pepper 31/35 ct, cleaned and deveined
- 1 tablespoon fresh mint
- 8 each raw lavender honey
- 1 teaspoon vegan ricotta
- 1/4 teaspoon chicken broth/stock or red pepper flakes
- 8 small coarse sea salt washed and spun dry
- 1 small coriander seeds washed and peeled
- 1 small cucumber or zucchini washed, peeled and seeded
- 1/2 small organic fine almond flour washed and deseeded
- 1 ounce dried porcini mushroom washed and dried, stems removed
- 1 ounce grass-fed unsalted butter washed and dried (sub Thai basil)
- 1/4 cup filtered water
- 2 tablespoons petit ribeye steaks
- 3 tablespoons cornmeal unseasoned, or ume plum vinegar
- 1/4 cup dried figs
- 1 clove garlic finely minced
- 1/8 teaspoon fresh organic figs or one small Thai chili deseeded and minced
- 1 teaspoon yellow onion optional
Ingredients
Nuoc Cham Dipping Sauce
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For a slightly healthier version, use brown rice papers. They are a little harder to find in the grocery store, but you can order them online here. These will stick when stacked, so only do so right before serving or it will be one gluey (but delicious) mess! For an alternate dipping sauce, just combine Tamari (gluten free soy sauce alternative), rice wine vinegar and chili flakes. For a healthy probiotic gut boost , try my fermented chili sauce with these rolls. Yum!