cooking with
CANNABIS “ With several prerequisites filled — by Chef Sebastian Carosi healthy , light , and slightly cannabis infused — I am ready to dig in .”
This must be one of my all-time favourite Asian influenced dishes . You can rely on these rolls for a flavour-packed summer lunch or even a light dinner outside on a warm evening . With roots in Vietnam , fresh rolls are also known as summer rolls , nem cuon , goi cuon , Vietnamese rolls , nama harumaki , salad rolls , cold rolls , rice paper rolls , and spring rolls . I prefer calling them by what season it was you gathered most of the ingredients used to make the rolls . I also prefer heaps of fresh mint , Thai basil , cilantro , shaved vegetables like young carrot , cucumber , and even daikon radish . Complete the dish with a handful of precooked light rice vermicelli noodles , fresh crisp lettuce leaves , and fresh cannabis leaves wrapped tightly in a soft rice paper wrapper ( a . k . a . a luscious vegetable blanket ). These rolls are extremely healthy and light , ready for a quick dunk into a spicy tang tang or peanut sauce . Truly refreshing in the heat of the late spring or early summer sun . These dank green pre-rolls are easily distinguished from other rolls by the fact that they are not fried . Quality is always important to keep in mind , especially if you are going to be eating raw cannabis . I tend to choose the younger tender shoots or leaves that have not been sprayed or treated with any chemicals . An abundant addition of raw vegetable protein , THCA , and CBDA are readily available in the raw young cannabis leaves and shoots . Other than the fresh cannabis leaves I have chosen , both sauces served with these rolls are made utilizing full-spectrum cannabis infused soy sauce and rice wine vinegar . Both sauces , in my mind , are completely vital to serve alongside these fresh rolls . One is savoury , sweet , and fatty . The other dank , dark , and salty . With several prerequisites filled — healthy , light , and slightly cannabis infused — I am ready to dig in . When you decide to make these vibrant snacks at home be sure to have all your ingredients prepped in place and ready to go . The process of making the rolls is fast , and they disappear off the plate just as fast as you can roll them .
Kinda like your old college buddies and rolled joints . Enjoy !
SC
Chef Sebastian Carosi trained at Portland ’ s Western Culinary Institute , apprenticed with renowned chefs in Italy , and went on to lead the Farm 2 Fork movement in New England and the mid-Atlantic states . Find him on Instagram at : @ chef _ sebastian _ carosi .
28 Maximum Yield