Meatless Monday: Adzuki & red lentil basil moo shoo rolls - FOX 10 News | myfoxphoenix.com

Meatless Monday: Adzuki & red lentil basil moo shoo rolls

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Get this recipe courtesy of Chef Michelle Bommarito.

Spring Roll Skins (Banh Trang Brand with low sodium):

Adzuki beans: 1 cup, cooked
Red lentils: 1/2 cup, cooked
Brown rice: 1 cup, cooked
Broccoli stalks: 2 large, peeled, thinly julienned
Carrots: 4 large, peeled, thinly julienned
Fresh kale: 1/4 cup finely chopped

Fresh Basil: 3 leave per spring roll

Roasted almonds: unsalted: 1/2 cup, crushed

Himalayan Pink Salt
Extra Virgin Olive Oil
Lemon juice
or
Spicy Cayenne Tahini Drizzle

In a small bowl, place the crushed roasted almonds and drizzle with extra virgin olive oil.  Sprinkle with himalayan pink salt.  Reserve.

Wash and dry the basil and remove the leaf only.  Spread onto a sheet pan lined with paper towel.

Combine the adzuki beans, red lentils, brown rice, broccoli,  carrots, kale.  Toss with extra virgin olive oil and fresh lemon juice or spicy cayenne tahini drizzle.  Add in himalayan pink salt.  Reserve.

Fill a large bowl with "luke warm" water.  Place the desired number of spring roll wrappers into the bowl and let soften.  (Do not place too many in the bowl at one given time).

Once soften, gently lay the wrappers on a sheet pan lined with a clean towel.

Along the bottom third of the spring roll wrapper, overlap the basil leaves. Placing positive side down.

Then place the bean mixture along the top.

Sprinkle with the roasted almonds.

Fold the wrapper up over the mixture then fold in both sides and continue to roll up tightly.  Make sure to adhere the wrapper to secure the filling.

Chill the rolls for at least 10 minutes.  Depending on the size of the spring roll wrappers, the rolls can be cut on a diagonal before serving.

Spicy Cayenne Tahini Drizzle:

Ground sesame seeds (tahini): 1/2 cup
Boiling water: 1/8 cup
Fresh lemon juice: 1 Tbsp.
Cayenne pepper: 1/4 tsp.
Himalayan pink salt: to taste

In  a small bowl, combine the ground sesame seeds and in the boiling water and combine well using a fork or small whisk.

Add in the lemon juice and continue to combine well.

Add in the cayenne and himalayan pink salt.

Adjust seasonings.

*For a thinner consistency add in more water and lemon juice.

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