My raw version of this dish is much fresher and healthier than the more popular deep fried roll. These are wrapped in collard leaves and filled with fresh, crunchy veggies in a spicy, flavorful marinade. They are surprisingly filling due to the high amount of fiber, and can easily work as a light dinner for 2. Or serve them as a refreshing alternative at your next cocktail party.
Dip them in a spicy pineapple-chili sauce or a raw almond sauce. Both recipes are below.
Raw Spring Rolls
Ingredients:
2 cups raw mung bean sprouts
1 medium carrot, grated
1 cup zucchini, grated
2 tbsp ginger, minced
2 cloves garlic, minced
½ cup loosely packed cilantro, chopped
2 tbsp tamari, nama shoyu or liquid aminos
2 tsp sesame oil
2 thai red chillies, minced
2-4 large chard leaves or collard leaves
Instructions:
- Place rinsed sprouts, grated carrot & grated zucchini in a large bowl. Add ginger, garlic, cilantro, chillies & seasoning.
- Let marinate 5-10 minutes.
- Slice leaves along each side of the stem to make wraps. If wrap is quite long, you can cut it in half.
- Place a handful of filling into each leaf wrap and roll up. Serve alone or with dipping sauce of choice.
Pineapple-Chilli Dipping Sauce
Ingredients:
1 cup fresh pineapple juice
2 thai red chillies, minced
1 tbsp pure maple syrup
2 tbsp arrowroot powder
1 tbsp purified water
Instructions:
- In a medium saucepan combine pineapple juice, chillies and maple syrup.
- Bring to a boil. Combine arrowroot powder and water and leave to side.
- Once boiling, lower heat and while whisking, slowly add in arrowroot mixture. Add as much arrowroot as you need to achieve the desired consistency.
- Remove from heat and chill until ready to serve.
Raw Almond Dipping Sauce
Ingredients:
¼ cup raw almond butter
1 tbsp ginger
2 tbsp nama shoyu, tamari or liquid aminos
2 tbsp raw apple cider vinegar
2 cloves garlic
1 tbsp pure maple syrup
2 tbsp purified water
Instructions:
- Blend all ingredients until smooth.
- Serve and enjoy!
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