1 tablespoon(s) coconut nectar (substitute maple syrup or agave for a less tart sauce)
1 teaspoon(s) ginger, freshly grated or powdered
Fresh Summer Rolls with Soy-Free Peanut Sauce Directions
For the rolls:
Tear the collard greens until the pieces are slightly smaller than the rice paper wraps.
Wet a piece of rice paper with warm water in a shallow plate. When you’re ready to assemble, move rice paper to a dry plate and place a piece of collard green over it as a base for the rest of the veggies.
Lay a slice or two of each vegetable down, to your liking, along with a pinch of sprouts.
Sprinkle a small handful of green onion and a pinch of each herb over the vegetables. Gently but tightly roll the rice paper, folding in the sides as you do.
For the sauce:
Blend together all of the ingredients in a food processor, and serve alongside the rolls for dipping.