Floating Olive Branch
Fresh Spring Rolls with Duo of Dips


Pistachio Dipping Sauce:

1/2 cup pistachios, shelled

2 tablespoons Pesto Infused Olive Oil

1 tablespoon fresh basil, chopped

1 tablespoon fresh mint, chopped

1/4 cup coconut milk

2 tablespoons lime juice

1 tablespoon honey

Chopped pistachios for garnish


Teriyaki Dipping Sauce:

1/4 cup hoisin sauce

1/4 cup Teriyaki Infused Dark Balsamic Vinegar

2 tablespoons Savory Butter Olive Oil

2 tablespoons brown sugar

2 tablespoons lime juice

Pinch of sesame seeds

Pinch of crushed red pepper flakes


Spring Rolls:

8 each rice paper sheets

1/2 head bibb lettuce, leaves separated

1 bunch of asparagus, trimmed and blanched

2 cups watercress or arugula

1/2 cup radish, thinly sliced

1 cup carrots, peeled and julienne

1 cup red cabbage, shredded

1/2 cup scallions, chopped

1/2 cup fresh mint leaves

1/2 cup fresh basil leaves



To make the pistachio dipping sauce, place pistachios, olive oil, basil, mint, coconut milk, lime juice, and honey in the bowl of a food processor and blend until smooth. Spoon the dip into a serving bowl and garnish with a sprinkle of pistachios. Set aside or keep refrigerated until ready to serve. To make the teriyaki dipping sauce, place hoisin, balsamic, sesame oil, brown sugar, lime juice, sesame seeds, and crushed red pepper flakes in a medium bowl. Whisk until thoroughly combined and transfer to a serving bowl. Set aside or keep refrigerated until ready to serve. To assemble the spring rolls, fill a large bowl 3/4-full with hot water. Working with one rice paper sheet at a time, dip the sheet into the hot water until soft and pliable. Remove from the water and place on a clean work surface. Place 1 bibb lettuce leaf in the center of the sheet and top with a couple of spears of blanched asparagus, a small sprinkling of watercress, 3-4 radish slices, a sprinkling of carrots, a sprinkling of scallions, and a couple of mint and basil leaves. Pull one side of the rice paper sheet up and over the filling. Then tightly roll the sheet into a cylinder, tucking in the ends. Cut the roll in half and set it aside on a serving platter. Repeat with the remaining rice paper sheets and ingredients. Once all the spring rolls have been made, serve with dipping sauces on the side for dipping.