Check out the below recipe for making sativa spring rolls. This Asian delight is perfect as an appetizer for your next get-together. Have you made these or something similar before? Let us know how it worked out in the comments.
Roll up some fresh veggies to enjoy with a hash-infused peanut dipping sauce.
Spring rolls are a classic go-to for a quick and easy bite in warmer weather, and they’re also perfect for using whatever veggies you happen to have on hand with minimal fuss. Add a quick, no-mess cannabis-concentrate-infused spicy ginger-peanut dipping sauce, and you’ve got a simple, healthy, and potent meal that can be prepared in less than 45 minutes.
For the infused peanut sauce:
1 cup natural peanut butter
3 tablespoons freshly grated ginger
2 tablespoons Sriracha sauce
1 tablespoon lime juice (or the juice of 1 lime)
2 tablespoons soy sauce (can substitute Bragg’s amino acid for a gluten-free sauce)
1 tablespoon honey
1 tablespoon apple-cider vinegar
1 gram high-quality cannabis concentrate (any form of cannabis extract that will melt when heated to 252ºF for decarboxylation)
9 tablespoons hot water to thin (approximate)
For the spring rolls:
7 to 8 rice spring-roll papers
Hot water to soak the spring-roll papers
1 beet, skin removed and finely grated
1 yellow, 1 red and 1 orange bell pepper, seeded, thinly sliced ½ pineapple, cut into strips
1 large bunch mint leaves, washed
1 large bunch cilantro, washed and cut from stems
1 bunch green onions, chopped
For extra flair:
1 cup freshly washed and cut young cannabis fan leaves
8 ounces cooked rice, firm tofu or nuts for added protein
Chop the veggies into thin, even slices (the thinner the better for constructing the roll), then set aside. Place a heat-proof mixing bowl with some kind of see-through lid into an oil bath—i.e., enough cooking or vegetable oil within a larger pot to surround the bottom of the mixing bowl as a heat-conducting layer. The mixing-bowl surface needs to be heated to an even 252ºF, so you’ll be using the oil to reach and maintain the proper temperature. (Since water has a lower boiling point than 252ºF, it won’t work as a medium to maintain the right temperature for decarboxylating the concentrate.)
Put the gram of concentrate into the mixing bowl preheated to 252ºF and put the see-through lid on it. Keep an eye on the decarboxylation of the concentrate for 27 minutes—you’re looking for the bubbles to slow and stop forming. Remove the bowl from the heat when you see that the bubbles have stopped or when the 27 minutes are up, whichever comes first. Also, be careful of the hot oil on the bottom of the mixing bowl as you remove it from the heat! I recommend keeping an old towel handy for removing the bowl from the oil-bath step. Prepare the peanut sauce directly in the mixing bowl with the decarboxylated concentrate, adding all of the ingredients for the sauce except water to the bowl. Whisk slowly to incorporate the ingredients evenly. Add hot water one tablespoon at a time and whisk until the consistency is pourable but thick, then set aside. (The sauce will thicken over time, but it can be thinned with warm water as needed.)
Add warm water to a large, shallow dish and submerge the rice paper for about 10 to 20 seconds to soften. Once it’s soft, transfer the rice paper to a clean, slightly damp surface and gently smooth into a circle.
Add the bell peppers, pineapple, beets, cilantro, mint and any other desired fillings into as neat a pile as possible in the center of the rice paper. Fold the bottom flap over the fillings, gently tuck in both ends, then fold and stretch the remaining side over the roll until completely sealed. This step can be a little tricky! No one will judge you if you end up with a salad with infused ginger-peanut dressing, I promise. If you do possess rolling skills, you can top the rolls with a damp towel to keep ‘em fresh while you work your rolling magic.
Repeat the rice-paper rolling process until all of the toppings are used. Serve with infused peanut dipping sauce, uninfused dipping sauce, green onions and Sriracha sauce. Be safe, share responsibly, and enjoy!
(A note about calculating the THC dosage: If your concentrate potency is about 70% THC, then 1 gram contains about 700 milligrams of THC. If there’s about 1½ cups of sauce total, that comes to 24 tablespoons, so 700 mg divided by 24 equals about 29 mg THC per tablespoon of dipping sauce. Two tablespoons of infused peanut sauce equals 58 mg THC per recommended serving.)