- Prep Time : 15 minutes
- Cook Time : 5 minutes
- Yield : 5 to 6
Slice the zucchini long ways on a mandolin into very thin slices. If you are not a pro on the mandolin sometimes your slices will look like they are falling apart. Don’t fret; just wrap two of them together to cover the imperfections. Place all sliced vegetables on a plate in bunches when you have them sliced. Remember to prepare extras when you are preparing because these are so good that you will want to have leftovers.
Grab some of each of the sliced vegetables and place in a stack making sure that all of the vegetables show on the end of the stack. Then lay the slices of the zucchini on a flat surface (two slices that overlap a small amount in the middle work well) and then add the stack of vegetables to one end – make sure the veggies are slightly larger than the zucchini strips. Begin rolling the zucchini over the vegetables and continue rolling until completely rolled into a cylinder.
For the dipping sauce use ¼ cup of Hoisin sauce and 2 tsp tamari and mix. Pour into a nice dipping dish and serve with the Raw Vegetable Summer Rolls.