Adapted from a recipe from http://goneraw.com/recipe/raw-thai-spring-rolls-peanut-sauce The peanut sauce is actually made with almond butter instead of peanuts because peanuts are not technically raw, but it tastes just like the real thing!
Servings: 4-6
Ingredients:
For the Spring Rolls:
1 english/seedless cucumber
1 bunch collard greens
2 large carrots
1 bunch cilantro
Approx. 2 portabello mushrooms or 10 baby bella (crimini) mushrooms
Soy sauce (or Nama Shoyu, which is unpasteurized)
1-2 avocados
For the dipping sauce:
1/2 c raw almond butter
3 tbsp rice vinegar
1 1/2" piece of raw ginger, peeled (from the freezer if you keep it stored there)
Soy sauce (or Nama Shoyu)
2 cloves garlic
1/2 c water
1/3 c agave nectar
Preparation:
For sauce: combine all ingredients in a blender or food processor. Pour into individual bowls, depending on how many people you are serving.
Julienne carrots and cucumbers with a knife or japanese mandoline. Wash collard greens. Cut out stems of collard greens to make uniform wrappers (2 wrappers per large collard leaf). Break off ends of cilantro stems and/or chop cilantro. Slice mushrooms and coat lightly with soy sauce. Slice avocado thinly, lengthwise.
Lay collard wrapper on a clean surface. Arrange a few each of above ingredients (just 1 portabella mushroom slice or 3-4 babby bella slices) in the middle of each collard green leaf and roll. Place spring rolls, open side down, on a plate. Serve with dipping sauce.
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