Thai Spring Rolls with Dipping Sauce

By pattie_d

Ani’s Raw Food Essentials is the "go-to book for all things raw."From how to stock your kitchen (Vitamix tops the list) to tips on transitioning to a raw lifestyle, Ani Phyo makes raw cuisine accessible for everyone to enjoy.

Ingredients

• Fillings:
• 1/4 cup (60 ml) extra virgin olive oil
• 4 kaffir lime leaves
• 1 tablespoon nama shoyu
• 2 Thai red chilies
• 1/2 cup (125 g) raw almond butter
• juice of 1 lemon, about 2 tablespoons (30 ml)
• 1 cup (240 ml) filtered water
• 1 zucchini, julienned
• 1 cup (105 g) mung bean sprouts
• 1/2 bunch basil leaves
• 1/4 bunch mint leaves
• 1-2 Thai chilies, finely chopped
• Wrapper:
• 2 large collard green leaves, ribs removed, and leaves halved

Preparation

Step 1

Place olive oil, lime leaves, nama shoyu, red chilies, almond butter, lemon juice, and water into the Vitamix container and secure lid.

Select Variable 1.

Turn machine on and quickly increase speed to Variable 10, then to High.

Blend for 30 seconds, until smooth. Set aside.

To fill wrapper, lay a collard leaf flat, darker green side down, and layer filling ingredients along the bottom edge of each leaf.

To serve, roll up each collard leaf from the bottom into a tight cylinder. You can choose to make more rolls with less filling, or just four rolls with more filling. Serve with Thai Dipping Sauce.

Note: Rolls will keep for one day. Store dipping sauce separately; it will keep for four days in the refrigerator.