Serves 4

1/2 cup nama shoyu
2 TB plus 2 tsp. lemon juice
2 TB peeled and minced fresh ginger root
1 clove garlic, minced
freshly ground pepper

Cucumber Rolls
2 English cucumbers, each at least 12 inches long, peeled
1/2 avocado, peeled and julienned
1/2 carrot, peeled and julienned
1 small red bell pepper, seeded and julienned
1 small young Thai coconut, meat julienned
1 cup salad greens, torn into tiny pieces
2 TB fresh cilantro leaves, torn
2 TB peeled and finely julienned fresh ginger root
1 TB toasted sesame oil
sea salt and freshly ground pepper
1/2 cup alfalfa/radish sprouts

1 TB chile infused sesame oil
2 TB alfalfa/radish sprouts
freshly ground pepper

To make the marinade: Combine the shoyu, lemon juice, ginger & garlic in a bowl and whisk to mix.
Season to taste with pepper.

To make the cucumber rolls: Cut each cucumber crosswise into at least 4 inch long logs. Using a mandolin, cut the logs lengthwise into paper thin slices. Lay 4 of the slices side by side, overlapping them slightly to form a square.

Combine the avocado, carrot, bell pepper, coconut meat, lettuce, ginger, cilantro, sesame oil, and 1/4 cup of the marinade in a bowl and toss to mix. Season to taste with salt and pepper.

Working with one cucumber square at a time, spoon some vegetable mixture along the bottom of each square. Top with sprouts. Roll up tightly.

Assembly: Lay summer rolls on serving plate and spoon the remaining marinade and the chile infused sesame oil around and over the rolls, sprinkling with more sprouts and freshly ground pepper.