Ingredients: 

Cabbage

Plum vinegar 

Mushroom

Kale

Zucchini

Carrots

Sprouts 

Pickled red onion

Cucumber

Radicchio

Edible flowers

Cooked rice noodles

Soy sauce

Coconut aminos

Salt and pepper

 

Avocado Crema Ingredients

1 large avocado 

1/4 cup can full fat coconut milk

2 Tablespoons extra virgin olive oil

1 Tablespoon lime juice

1/4 teaspoon sea salt

Method:

1.  In a bowl combine the shredded purple cabbage with lime salt pepper plum vinegar let aside to sweat.

2. cut carrot and zucchini sticks.

3. cut cucumber into sticks leaving out the seeded center part

4. In a skillet heat up the olive oil, add the kale and let it cook for a few minutes before adding the lemon juice. 

5. In the same skillet cook the carrot sticks for a minute before adding the zucchini sticks. Then remove and cook the mushrooms in the same way. Add a touch of coconut aminos. 

6. Follow directions for your rice noodles then strain and add olive oil and soy sauce. 

To make the avocado crema sauce add all ingredients to the blender and blend on high. 

Lets start rolling.

1. Set up a rolling station. Wrap a damp towel around your cutting board, this will prevent the rice wrapper from sticking.    Then heat up some water and pour into a large serving plater or casserole dish. About an inch deep. Hot but not too hot, you will be putting your fingers in it.

2. Dip, Dip Dippity Dip the rice wrapper into the hot water. When you feel it get bendy take it out and place on wrapped cutting board.

3. In the center line up  2 or 3 tiny edible flowers and then layer on the pickled onions, carrots, zucchini , kale, cabbage, noodles, and the radicchio.

4. Take your time wrapping up to make sure it is tight and pretty.  Folding in the sides like a little gift, then  pulling back as you roll forward.

5. To add a pop of color place another pretty edible flower on the roll right before you finish closing it up.

There you go, plate and serve with the avocado crema.