Vietnamese Lemon Kush Kief Spring Rolls

24-Jun-2016
Cuisine
Course
Serves 4 Each Person is Served 2 Spring Rolls
Prep time
25m

This amazing little summer lunch item was graciously offered by Chef Jessica Catalano and can be found in her book “The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine”

Spring rolls are commonly known as “summer rolls” in Vietnam. These rolls can be filled with a variety of fresh ingredients that reflect the freshness of the spring and summer months.

The interesting method in this recipe is how Chef Catalano has paired the flavor of Lemon Kush Kief with the flavors of the dish. Like pairing red wines with dark chocolates or cheese with fruit.

Lemon Kush’s lemony taste with floral and mint undertones deepens the flavors in this dish because of the similar taste profiles in the food items.

Enjoy as an appetizer or even as a light meal.

Strain Pairings:

If you cannot find Super Lemon Haze there are several alternative strains that possess similar terpenes:

  • Lime Green Skunk
  • Lime Haze
  • Lemon Lime Kush
  • Lemon Kush
  • Key Lime Pie
  • Chernobyl

 
These are all great substitutes. Just follow your nose and taste buds to use a strain that has complementary or analogous flavor profiles. Happy strain pairing!

Please note that this recipe calls for kief which is the fine green powder found on the bud and leaves of the cannabis plant.

Kief is the dried resin glands (trichomes) and contains a high concentration of THC that will cause euphoric feelings or opium-like high that can last for hours.

When you smell the amazing aromas of fresh bud, you are smelling the kief and it also carries the strong cannabis flavors this recipe depends on.

Dosing:

Take 1 dose of dosed decarboxylated Lemon Kush kief and divide it into two. Sprinkle half of the dosed decarboxylated Lemon Kush kief and save the other half for the next spring roll. Remember, there will be 4 servings with 2 spring rolls per serving. Flip both sides of the rice paper over then roll from the bottom of the spring roll forward to encase the filling. Plate with the dipping sauce and serve.

Even though this is an appetizer dish, it is designed for a full dose per serving due to its versatility in being potentially used for a light lunch or light dinner dish. If you plan on making a medicated dish that follows these spring rolls as appetizers you can lower the medication by cutting each dose in half.

 


Ingredients

  • Spring Rolls------------------------------------------------------------
  • 16
    Small sprigs Thai basil
  • 16
    Mint Leaves
  • 8
    Rice wrapers
  • 4
    Servings of dosed decarboxylated Lemon Kush kief (about .25 grams of kief per serving)
  • 1
    Avacado
  • 2 Cups
    Chopped lettuce mix of your choice
  • 1/2 Cup
    Shredded carrot
  • 4 Ounces
    Vermicelli noodles
  • Dipping Sauce------------------------------------------------------------
  • 1
    Clove minced garlic
  • 1 Tablespoon
    Water
  • 1 Tablespoon
    Lime juice
  • 6 Tablespoons
    Sweet red chili sauce
  • 2 Tablespoons
    Crushed peanuts
  • 1 Tablespoon
    Turbinado sugar 1 teaspoon fish sauce
  • 1 Teaspoon
    Fish sauce

Instructions

  1. In a medium sized ramekin mix all of the ingredients listed under the dipping sauce section until well combined. Cover then set aside to let the flavors deepen.

    Soak the vermicelli noodles in hot water until fully soft or according to directions on the package. Drain, divide into 8 small portions and set aside.

    Now soak the rice papers in hot water until fully soft or according to directions on the package. Place one portion of vermicelli noodle down on one corner of the rice paper leaving a little room.

    Slice 1 avocado into 8 sections and set aside. Place 1 slice of avocado on top of the vermicelli noodle. Divide the chopped lettuce mix into 8 portions or ¼ cup each.

    Spread 1 portion of chopped lettuce mixture onto the avocado. Divide the shredded carrot into 8 portions or 1 tablespoon each. Spread 1 portion of the shredded carrot on top of the chopped lettuce mixture.

    Place two sprigs of Thai basil on top of the shredded carrot follow by two mint leaves.

    Take 1 dose of dosed decarboxylated Lemon Kush kief and divide it into two. Sprinkle half of the dosed decarboxylated Lemon Kush kief and save the other half for the next spring roll.

    Remember, there will be 4 servings with 2 spring rolls per serving. Flip both sides of the rice paper over then roll from the bottom of the spring roll forward to encase the filling.

    Plate with the dipping sauce and serve.

    Even though this is an appetizer dish, it is designed for a full dose per serving due to its versatility in being potentially used for a light lunch or light dinner dish.

    If you plan on making a medicated dish, follow these spring rolls as appetizers you can lower the medication by cutting each dose in half.

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