Thai Spring Rolls With Dipping Sauce Recipe

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.

Total Time20 Minutes 30 Seconds
Yield
6 servings
DifficultyIntermediate

Dietary Interests

Vegan, Vegetarian, Keto Friendly, Low Sodium, Diabetes Friendly

Manage Preferences

Submitted by

Vitamix

Ingredients

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

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

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.

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.