Living Paradise

5.0 (1 reviews)

1/2 cup Raw Cashew Cheese
4-inch piece daikon radish, peeled
5 cups hot water
8 9-inch-square rice paper sheets
2 cups fresh arugula (about 1 oz.), divided
1 cup julienned English cucumber
3/4 cup julienned yellow squash
2/3 cup julienned red bell pepper
1/2 cup julienned green onions
1/2 cup julienned peeled carrot
1/2 cup julienned zucchini
1 1/2 cups Raw Tomato Sauce

• Fill a small resealable plastic bag with the “cheese.” Using scissors, snip one corner to allow the cheese to be squeezed out. Refrigerate until ready to use.
• Using a spiral vegetable slicer, cut the daikon into long, curly, thin strands resembling spaghetti. Set aside.
• Pour the water into a large bowl. Using tongs, dip 1 rice paper sheet in for 7 seconds. Remove and place on a clean, moist towel. Let stand for 2 minutes. (If not pliable, moisten with more water.)
• Place 1/4 cup of the arugula across the center of the rice paper. Top with 1/8 each of the radish, cucumber, yellow squash, red bell pepper, green onions, carrot, and zucchini. Pipe the “cheese” on top.
• Fold the sides over the ends of the filling. Starting at one flat side, roll tightly into a cylinder. Place on a platter and cover with plastic wrap. Repeat with the remaining ingredients.
• Serve with the Raw Tomato Sauce.

Note: The spring rolls will keep for 8 hours, covered and refrigerated. Makes 4 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind