Spicy Thai Vegetable Wraps
Raw Asian Fusion
A wonderful raw version of classic Thai spring rolls. Chef Sarma has created a truly gourmet recipe that may take skill and time to create‚ but is worth it!
½ Cup Navitas Organics Cashew Whole Nuts
In a small bowl, mix the cashews, sesame oil and salt, and set aside. In a high-speed blender, puree the maple syrup, lemon juice, ginger, red chile and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary to get a thick cake batter-like consistency. In a medium bowl add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands). Cut out the center rib of each collard green leaf, dividing the leaf in half. Place ½ leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf leaving about 1½ inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot a few strips of mango and a few sprouts on top. Add a few leaves each of cilantro basil and mint. Fold the bottom of the collard leaf up and over the filling keeping it tight and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat with remaining collard leaves and ingredients. Serve with the tamarind dipping sauce.
Tamarind dipping Sauce:
1 cup soaked and strained tamarind pulp
3 Tbsp. Maple syrup
1 Tbsp. nama shoyu
1 Tbsp. extra virgin olive oil
pinch of sea salt
Place the tamarind pulp, maple syrup, nama shoyu and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt, if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to two days. It can also be frozen if you have leftovers or want to make it in advance.
Submitted by: Sarma Melngailis