For quite a few years I’d heard many people recommend the raw food diet. So a year or so ago I set out to educate myself on the benefits of increasing my consumption of raw foods. During my quest I discovered several recipe books that I truly enjoy. Ani’s Raw Food Kitchen by Ani Phyo is one of those books. Today’s Thai Spring Rolls recipe is from Ani’s book.
I’ve made the spring rolls many times and really enjoy them. This fresh, crisp meal is easy to make, packed with bold enticing flavors, and good for you.
Thai Spring Rolls With Dipping Sauce
Makes 4 Servings
Thai Dipping Sauce
¼ cup extra virgin olive oil
4 kaffir lime leaves
1 tablespoon Nama Shoyu
2 Thai red chilies
½ cup raw almond butter
Juice of 1 lemon, about 2 tablespoons
1 cup filtered water
Fillings
1 zucchini julienned
1 cup mung bean sprouts
½ bunch basil leaves
½ bunch cilantro leaves
¼ bunch mint leaves
1 to 2 Thai chilies finely chopped
Wrapper
2 large collard green leaves, ribs removed, and leaves halved
To make the dipping sauce, blend olive oil, lime leaves, Nama Shoyu, red chilies, almond butter, lemon juice and water until smooth. Set aside.
To fill wrapper, lay collard leaf flat, darker green side down, and layer filling ingredients along the bottom edge of leaf.
To serve, roll up each collard leaf from 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.
Rolls will keep for one day. Store dipping sauce separately: it’ll keep for four days in the fridge.
Note: Nama Shoyu is unpasteurized and unheated soy sauce.
