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.