Raw Thai Spring Rolls

By Caitlyn Smith
Yield 7-12 servings

Ingredients:

Raw Almond Thai Dressing:

• 1/1-1 full Thai chili (depending on spice value)
• 2 tablespoons raw almond butter or 1 cup raw almonds (without skins, see this recipe for details on how to un-peel here)
• 1 tablespoon water
• small pinch of Himilayan sea salt
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 2 tablespoons lime juice (kaffir lime leaves if available are best to use in this)
• 1 small bunch fresh cilantro

Method:

1. In a small food processor or blender, combine all ingredients and blend until smooth. Add more water as necessary to get a good consistency.

Ingredients:

Wraps (all raw):

• 1 bunch collard greens
• 1 zucchini
• 1 carrot
• 1/2 avocado
• mint
• bean sprouts
• 1/2 cup coconut shreds
• fresh basil

Method:

1. For the raw collard greens, cut out the stem and use just the leaves for your “wraps”.
2. Julienne the zucchini, carrot and avocado.
3. Use the rest of the ingredients to your liking for the wrap filling (a small hand-full of each seemed to suffice).
4. Have some fun rolling these guys up, making different combinations with the ingredients and thickness, etc.
5. Serve with the raw almond dressing for dipping, topping it with extra lime or black pepper as desired.