Thai Spring Rolls With Dipping Sauce
From ecoveg 13 years agoIngredients
Thai Dipping Sauce
- 1/4 cup extra virgin olive oil shopping list
- 4 kaffir lime leaves (or lime zest/lemongrass/sweet basil leaves) shopping list
- 1 tablespoon Nama shoyu shopping list
- 2 Thai red chilies shopping list
- 1/2 cup raw almond butter shopping list
- juice from 1 lemon shopping list
- 1 cup filtered water shopping list
Filling
- 1 zucchini, julienned shopping list
- 1 cup mung bean sprouts shopping list
- 1/2 bunch fresh basil shopping list
- 1/4 bunch mint leaves shopping list
- 1-2 Thai chillies, finely chopped shopping list
Wrap
- Large collard green leaves, ribs removed, leaves halved shopping list
How to make it
Thai Dipping Sauce
- Blend all ingredients until smooth.
How to Wrap Filling
- 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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