Spring Rolls


Now don’t let these pictures scare you off: it’s just a roll, no rocket science! You can use anything that’s in your fridge. But of course, when you make it pretty and delish you’ll feel inspired to play more.



  • 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 (with a potato or julienne peeler)

  • 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


Want to enjoy a customized one on one experience with me personally, in my New York kitchen?

Schedule some time with me here to talk more about what you want and how I can give you a boost of new know-how and a clear plan for your future in 1 or 2 days.