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Thai Spring Rolls

Thai Dipping Sauce

1/8 Cup            Extra-virgin olive oil
2 Tbsp          Lime zest
1 Tbsp          Nama Shoyu
1/2                Jalapeno, seeds removed
1/2 Cup            Almond or Cashew Butter (raw)
2  Tbsp         Lemon juice (about 1 lemon)
1 Cup                Water, filtered
Blend all ingredients in a high speed blender until smooth.

Roll Filling & Wrappers

1                    Zucchini, shredded or julienned
1                    Carrot, shredded
1/2 Bunch    Basil leaves
1/2 Bunch    Cilantro leaves
1/2 Bunch    Mint leaves
2 Large        Collard greens, leaves halved
Lay collard green leaf down flat (darker side flat) and layer remaining ingredients along the bottom edge of each leaf.
Roll collard leaf from the bottom into tight wrap.
Serve with dipping sauce.