Salad Rolls with Sweet Ginger Walnut Sauce

I was in the mood to make something pretty tonight so I went with salad rolls. The Sweet Ginger Walnut Sauce was an experiment that turned out really well.

Marinated Mushrooms/Onions Stuffing

• 2C Sliced Mushrooms
• 1/2C Sliced White Onion
• 1/4C Apple Cider Vinegar
• 2 Cloves Garlic Minced
• 2T Braggs Liquid Aminos
• 2T Italian Seasoning

Mix ACV, Garlic, Liquid Aminos and Italian Seasoning together in a medium sized bowl add mushrooms and onions and set aside to let marinate.

Rolls

• 2Large Carrots
• 1 Large Zucchini
• Handful Baby Spinach

Using a mandoline slicer slice Zucchini and Carrots into thin strips layer in a shallow bowl sprinkled with salt to soften - set aside while you make the sauce.

Sweet Ginger Walnut Sauce

• 1C Walnuts
• 1/2C Tahini Paste
• 1/4 Lemon Juice
• 2T Maple Syrup
• 2T Fresh Grated Ginger
• 1T Braggs Aminos
• 1/4C Sun Dried Tomatoes (optional)
• 2T Olive Oil
• 1/4C Water (or apple juice)

Blend all until smooth in a high speed blender

Assemble

Drain and pat dry carrots and zucchini. Lay zucchini flat and place a strip on top. Put 2 Spinach leaves near one end and a small scoop of the mushroom/onion mix. Roll up and using a piece of the sliced carrot (sliced into ribbons) tie up the roll. Place rolls on a plate and serve with dipping sauce.