Vegan Aspragus Summer Rolls with Sauce Hollandaise

Vegan asparagus summer rolls with sauce hollandaise  This is fun and yummy take on your regular summer rolls. Filled with asparagus, cucumber and pickled beetroot. Served with creamy sauce hollandaise. Healthy, refreshing and nourishing!

The Recipe

Vegan asparagus summer rolls with sauce Hollandaise

Ingredients

For the summer rolls:

8 brown rice paper wrappers

a bunch of green asparagus, sliced

cucumber, sliced

fermented or pickled beetroot

fresh dill

For the sauce:

1 cup / 150 g raw cashews, soaked in water overnight

1/4 cup / 15 g nutritional yeast

2 tablespoons lemon juice

1 cup / 250 ml water

1/2 teaspoon turmeric

1/2 teaspoon kala namak (black salt)

1 teaspoon garlic powder

Instructions

1. Soak cashews overnight in water. In a blender combine drained cashews, nutritional yeast, lemon juice, water, turmeric, kala namak and garlic powder and mix until smooth. Pour sauce into a bowl and set aside.

2. Fill a bowl with water and add each rice paper sheet, one at a time until they are soft. Transfer them to a flat surface. Begin layering with dill and asparagus, then add cucumber and beetroot. Fold both ends to the center and then roll tightly. Serve with sauce hollandaise. ENJOY!