Spring Rolls




  • 3 thin zucchini slices per person
  • A few spoons of olive oil
  • ¼ tsp of sea salt
  •  ½ slice of heirloom tomato per roll
  • 1 spring onion
  • A small grip of chervil
  • A small grip of watercress
  • A few (long) radishes
  • Red cabbage sprouts
  • Fresh cilantro or parsley, a few leafs of fresh basil
  • Flowers of the season, wild pansies, rosemary, chive, ramson flowers




Blend into a firm dressing:


  • 1 C cashews
  • 2 TBSP fresh lemon juice
  • ¼ C spring water
  • ½ clove of garlic
  • 1 TBSP of shallot or a small shallot
  • ¼ tsp sea salt




  • Cut the zucchini in half (length wise)
  • Slice up the zucchini in long thin slices with a wide potato peeler or mandolin
  • Flatter the slices onto a plate, sprinkle olive oil and a dash of sea salt on top
  • Set aside to marinate while blending up the dressing
  • Cut the vegetables in fine, long strips
  • Place 3 zucchini slices on a plate: overlap until halfway each slice 
  • Place the cut veggies and herbs at the beginning of the zucchini slices
  • Put the 1/2 slice of tomato on top and push down a little bit, gently
  • Place a TBSP of the dressing on top of the tomato
  • Rock and roll! 
  • Finish with a strip of olive oil, herbs, cute little flowers…





  • Easy to take in every lunch box
  • You can make mini rolls as an appetizer on a party
  • Looks pretty on any vegan barbecue or summer fest
  • A leftover of the sauce can be used as a dip sauce with some veggie sticks