Cover macadamias with boiling water. Set aside and allow to sit while vegetables are prepped (at least 30 minutes or as long as overnight).
Prepare vegetables: Wash all produce. Cut carrot and cucumber into thin julienne sticks about three inches long. Slice red pepper, mango and avocado into thin slices. Chop napa cabbage leaves into thin shreds. Remove stems from cilantro.
Drain water from macadamias. Add macadamias along with the remaining sauce ingredients to a high speed blender or food processor.
Blend on high speed, adding up to 1/4 cup water to allow blending. Continue until a mostly smooth texture is reached. The longer the macadamias soaked and the more powerful the blender, the smoother your sauce will be. However, a bit chunky is just fine and won't affect the end result.
Fill a shallow pan with hot water. The pan needs to be big enough to lay the sheets of rice paper.
Dip one rice paper sheet in the hot water just until it begins to soften. The rice paper will need to be flexible, but not completely softened. You'll get the hang of how long to soak them with a little practice.
Lay rice paper sheet on a clean work surface. Sprinkle black sesame seeds across the middle of the rice paper sheet.
In the middle of the rice paper layer a few leaves of cilantro along with a few pieces each of mango, carrots, cucumber, bell pepper, and avocado. Then add about a 1/4 cup of napa cabbage. All the vegetables should be laying the same direction.
Spoon a tablespoon of macadamia sauce along the top of the vegetables.
Fold the ends of the rice paper into the middle. Fold the side over the vegetables tucking in all the filling as you roll the spring roll closed.
Serve immediately. The spring rolls won't stay together if left to sit. If they aren't going to be eaten right away do not add the macadamia sauce to the roll, rather serve it on the side as a dipping sauce.
Ingredients
Directions
Cover macadamias with boiling water. Set aside and allow to sit while vegetables are prepped (at least 30 minutes or as long as overnight).
Prepare vegetables: Wash all produce. Cut carrot and cucumber into thin julienne sticks about three inches long. Slice red pepper, mango and avocado into thin slices. Chop napa cabbage leaves into thin shreds. Remove stems from cilantro.
Drain water from macadamias. Add macadamias along with the remaining sauce ingredients to a high speed blender or food processor.
Blend on high speed, adding up to 1/4 cup water to allow blending. Continue until a mostly smooth texture is reached. The longer the macadamias soaked and the more powerful the blender, the smoother your sauce will be. However, a bit chunky is just fine and won't affect the end result.
Fill a shallow pan with hot water. The pan needs to be big enough to lay the sheets of rice paper.
Dip one rice paper sheet in the hot water just until it begins to soften. The rice paper will need to be flexible, but not completely softened. You'll get the hang of how long to soak them with a little practice.
Lay rice paper sheet on a clean work surface. Sprinkle black sesame seeds across the middle of the rice paper sheet.
In the middle of the rice paper layer a few leaves of cilantro along with a few pieces each of mango, carrots, cucumber, bell pepper, and avocado. Then add about a 1/4 cup of napa cabbage. All the vegetables should be laying the same direction.
Spoon a tablespoon of macadamia sauce along the top of the vegetables.
Fold the ends of the rice paper into the middle. Fold the side over the vegetables tucking in all the filling as you roll the spring roll closed.
Serve immediately. The spring rolls won't stay together if left to sit. If they aren't going to be eaten right away do not add the macadamia sauce to the roll, rather serve it on the side as a dipping sauce.