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INGREDIENTS

Marinade

• ½ cup white shoyu
• 2 tbsp. plus 2 tsp. freshly squeezed lemon juice
• 2 tbsp. minced, peeled fresh ginger
• 1 clove garlic, minced
• 1 red Thai chili, seeded and minced
• 2 tsp. maple syrup
• Freshly ground pepper

Summer Rolls

• 2 English cucumbers, each at least 12 inches long, peeled
• ½ avocado, peeled and julienned
• ½ carrot, 3 to 4 inches long, peeled and julienned
• 1 small red bell pepper, seeded and julienned
• 1 small young Thai coconut, meat julienned
• 1 cup red oak-leaf 
• lettuce, torn into tiny pieces 2 tbsp. finely julienned, peeled fresh ginger
• 2 tbsp. fresh cilantro leaves, torn
• 1 tbsp. cold-pressed sesame oil
• Celtic sea salt and freshly ground pepper
• ½ cup daikon sprouts

Garnish

• 1 tbsp. chili-infused cold-pressed sesame oil
• 2 tbsp. micro celery sprouts
• Freshly ground pepper

DIRECTIONS

Marinade

Combine the shoyu, lemon juice, ginger, garlic, chili, and maple syrup in a bowl and whisk to mix. Season to taste with pepper.

Summer Rolls

Cut each cucumber crosswise into three 4-inch-long logs. Using a mandoline, cut the cucumber logs lengthwise into a total of 48 paper-thin slices. Lay 4 of the slices side by side, overlapping them slightly to form a 6-inch square. Repeat to make 12 squares in all. Combine the avocado, carrot, bell pepper, coconut meat, lettuce, ginger, cilantro, cold-pressed sesame oil, and ¼ cup of the marinade in a bowl and toss to mix. Season to taste with salt and pepper. Lay 1 cucumber square at a time on a flat work surface. Spoon 1/12 of the vegetable mixture along the bottom ⅓ of the square. Arrange some of the daikon sprouts on top of the vegetable mixture at either end of the square. Roll up the square tightly, enclosing the vegetable mixture and keeping the sprouts visible at the end. Repeat to make 12 rolls in all. Cut 4 of the cucumber rolls in half. 

Assembly 

Recipe Reprinted with permission from Raw by Charlie Trotter & Roxanne Klein, © 2002, 2007; Published by Ten Speed Press

Photo by Tim Turner