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Thai Spring Rolls With Dipping Sauce

This no-cook recipe rolls zucchini, bean sprouts, Thai chilies, and seasonings into fresh collard greens. Dip in a savory, Thai-inspired sauce for a quick, easy and tasteful lunch.

Submitted By:

Dietary Interests: Diabetes Friendly , Keto Friendly , Low Sodium , Vegan , Vegetarian

Allergens: Gluten , Nuts , Soy

Yield:

(6 servings)

Total Time:

20 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

(6 servings)

Total Time:

20 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • DIPPING SAUCE
  • 60 ml (¼ cup) extra virgin olive oil
  • (4 ) kaffir lime leaves [or lime zest]
  • (1 Tablespoon) Nama shoyu
  • (2 ) thai red chilies
  • 125 (½ cup) Almond Butter, g
  • (½ ) lemon, peeled
  • 240 ml (1 cup) water
  • WRAPPER
  • 2 large (2 large) collard greens
  • FILLINGS
  • 150 g (1 medium) zucchini, sliced thin
  • 105 g (1 cup) mung bean sprouts
  • (½ bunch) fresh basil leaves
  • (¼ bunch) fresh mint leaves
  • (1 ) thai red chilies, finely chopped

Directions

  1. Place all dipping sauce ingredients into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Start the blender and increase to its highest speed. Blend for 30 seconds.
  4. Set aside.
  5. To fill wrapper, lay a collard leaf flat, darker green side down, and layer filling ingredients along the bottom edge of each leaf.
  6. 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.

Ingredients

  • DIPPING SAUCE
  • 60 ml (¼ cup) extra virgin olive oil
  • (4 ) kaffir lime leaves [or lime zest]
  • (1 Tablespoon) Nama shoyu
  • (2 ) thai red chilies
  • 125 (½ cup) Almond Butter, g
  • (½ ) lemon, peeled
  • 240 ml (1 cup) water
  • WRAPPER
  • 2 large (2 large) collard greens
  • FILLINGS
  • 150 g (1 medium) zucchini, sliced thin
  • 105 g (1 cup) mung bean sprouts
  • (½ bunch) fresh basil leaves
  • (¼ bunch) fresh mint leaves
  • (1 ) thai red chilies, finely chopped

Directions

  1. Place all dipping sauce ingredients into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Start the blender and increase to its highest speed. Blend for 30 seconds.
  4. Set aside.
  5. To fill wrapper, lay a collard leaf flat, darker green side down, and layer filling ingredients along the bottom edge of each leaf.
  6. 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.