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
Also optional: 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.)
Ontario Human Rights Commission Clarifies Laws on Working While Stoned
Canada’s Legal Cannabis May Pose Challenges for Police Dogs
The World’s Biggest Wine Buyer Dips into Cannabis in Canada
A Brand New Episode of ‘Canna Cribs’ Is Coming Soon
First Ever Trial to Study the Effects of Microdosing LSD Began This Month
What Do The Colors of Marijuana Mean?
Coca-Cola in Talks to Make the Next CBD-Infused Beverage
Canada Estimates $1 Billion in Legal Cannabis Sales in First Three Months
News7 days ago
A New Fingerprint Drug Testing System Can Detect With 99 Percent Accuracy
Business4 days ago
Walmart Joins List of Mega-Chains Considering New Marijuana Products
Legalization5 days ago
Want Cannabis to be Reclassified? Tell The Trump Administration
Sponsored6 days ago
Everything You Wanted to Know About CBD Tinctures
Medical Marijuana6 days ago
Riviera Creek Brings Science and Tech to Ohio’s New Medical Cannabis Market
Culture7 days ago
Here’s What You Need to Know to Throw a Lit Weed Wedding
News5 days ago
Denver’s Psilocybin Initiative Moves Forward to Signature Gathering Phase
Legalization7 days ago
Latest Polls Show 62 Percent of Americans Support Marijuana Legalization