Fresh Summer Rolls with Soy-Free Peanut Sauce
Ingredients
For the rolls
- 3 collard greens washed and trimmed
- 1 green bell pepper julienned
- 1 red bell pepper julienned
- 1 yellow bell pepper julienned
- 1 cucumber julienned
- 1/2 red cabbage thinly sliced
- 1 carrot julienned
- 1 large avocado thinly sliced
- 6 rice paper wraps
- 1 cup sprouts
- 6 teaspoons green onion thinly sliced
- 3 teaspoons fresh basil
- 3 teaspoons fresh cilantro
- 3 teaspoons fresh mint
For the sauce
- 1/3 cup organic peanut butter
- 1/4 cup coconut amino acids
- 1/4 cup apple cider vinegar
- 1/4 cup sesame oil
- 1 tablespoon coconut nectar substitute maple syrup or agave for a less tart sauce
- 1 teaspoon ginger freshly grated or powdered
Instructions
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.
