Thai Spring Rolls With Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Adapted (I don't like cilantro) from Vic's recipe at /rawfood-319/messages/boards/thread/10266482/post/39241196/?hash=39241196#39241196 Ingredients:
thai dipping sauce |
1/4 cup extra virgin olive oil |
4 kaffir lime leaves (or lime zest/lemongrass/sweet basil leaves) |
1 tablespoon nama shoyu |
2 thai red chilies |
1/2 cup raw almond butter |
juice from 1 lemon |
1 cup filtered water |
filling |
1 zucchini, julienned |
1 cup mung bean sprouts |
1/2 bunch fresh basil |
1/4 bunch mint leaves |
1-2 thai chillies, finely chopped |
wrap |
large collard green leaves, ribs removed, leaves halved |
Directions:
1. Thai Dipping Sauce
2. Blend all ingredients until smooth.
3. How to Wrap Filling
4. Lay collard leaf flat, darker green side down, layer filling ingredients along the bottom edge of each leaf, roll leaf from bottom into a tight cylinder. Serve with the dipping sauce.
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