2 heads Little Gem/Bibb (or other soft) lettuce
3 tomatoes, deseeded and thinly sliced
1 yellow (bell) pepper, thinly sliced
30 g pea shoots
75 g sunflower seeds, soaked for at least 4 hours
3 tablespoons chopped fresh flat-leaf parsley
2 sticks celery, chopped
3 spring onions, chopped
2 tablespoons soy sauce (or nama shoyu or Bragg liquid aminos)
freshly squeezed juice of 1 lemon
Honey Mustard Dipping Sauce
60 ml olive oil
60 ml honey
1 tablespoon smooth French mustard
freshly ground black pepper, to taste
1. Using a fork, mix all the honey mustard dipping sauce ingredients together in a small mixing bowl and set aside.
2.Remove the outer leaves of the lettuce and set aside (you will need about 12 leaves).
3.Shred the rest of the lettuce along with the carrots, and combine with the tomatoes, yellow (bell) pepper and pea shoots in a large mixing bowl.
4.Rinse the sunflower seeds and put them in a food processor with the parsley, celery and spring onions/scallions.
5.Add the soy sauce and the lemon juice and pulse until smooth.
6.To build the rolls, layer about 2 tablespoons of the sunflower seed mixture in the bottom of each leaf and top with a generous amount of the shredded vegetables.
7.Serve alongside the dipping sauce – you should be able to easily pick up and roll the edges of the leaves around the filling to dip in the sauce.
See More Recipes from Plant-Based Paleo by Jenna Zoe