Thai Roll ups (From Incredibly Delicious vegan cookbook, see other post for website)

1 bunch scallions

1 T. olive oil

2 C. carrots, shredded

2 C. cabbage, shredded

2 red bell peppers, sliced thinly

2 C. snow peas, sliced diagonally

1/4 C. orange juice

1/2 C. cilantro, chopped

1 T. sesame oil

1/2 t. ginger powder

salt and pepper (to taste)

12 sheets of nori, cut in half

Note: the scallions are supposed to used to tie around the rolls. (see step 1) I couldn't make this work, so I just cut them all up and sauteed it with the rest of the stuff...

1. Cut the green tops from the scallions and set aside. (You will need 24 strands for tying the rolls.) Mince enough of the white part of the scallion to make 1/4 cup and set aside.

2. Heat oil over medium heat, in a large skillet or non-stick pan. Saute minced scallions, carrots, cabbage, peppers, and snow peas for three minutes. Add orange juice and continue cooking, uncovered, until juice is almost evaporated, about 3 minutes.

3. Place vegetables in a bowl and toss with cilantro, sesame oil and ginger powder. Sprinkle with salt and pepper to taste.

4. Lay out half a sheet of nori and place one tablespoon of vegetable filling in the center. Roll up carefully and tie up each roll with a green scallion (again, good luck with that....)

Thai Dipping Sauce

3/4 peanuts (roasted)

2 thin slices fresh ginger, peeled

2 cloves garlic, minced

2 T. sweetener (I used brown sugar)

1/2 t. crushed red pepper (cayenne) 

1/4 C. tamari or substitute

2 T. rice vinegar

1 C. vegetable stock (warm) (I used the stock that was produced from the saute of the veggies from the thai roll ups, so it probably had an orange juice flavor)

2-3 T. lime juice

In a blender or food processor, combine all ingredients except vegetable stock and lime juice. Process until smooth, adding stock slowly and blending on a low speed. Finally, add the lime juice. Serve at a room temperature.