Raw Thai Garden Rolls with Spicy Pecan Sauce

 On the left are the raw Thai Garden Rolls, made with collard green wraps and homemade sauce that I eat. On the right are the regular Thai Garden Rolls, made with rice paper and store bought Thai sauce that I make for my husband (found at the bottom of this post). I don't know why he will not eat it in a collard wrap. Did you know there is more calcium in 3/4 cups of collard greens than in 1 cup of cows milk?

This recipe comes from the cookbook Becoming Raw. More than half of this book is filled with fascinating information on the benefits of becoming a raw vegan. Even if you do not want to become totally raw you can still reap the health benefits by consuming more raw foods. This cookbook is filled with delicious recipes and many are very easy to make.

Spicy Nut Sauce

3/4 cup pecans or peanuts, finely ground
1 Tbsp lime juice, freshly squeezed
1 Tbsp flaxseed oil
1 tsp maple syrup
1 tsp soy sauce (gluten-free)
1 tsp apple cider vinegar
1 tsp ginger
1 clove garlic, grated
1/4 tsp red chili pepper flakes
1/4 cup water

In a blender add all the ingredients above. Process into a smooth sauce. Store in the refrigerator. The sauce will keep for 5 days. This sauce will thicken when stored in the refrigerator so you will have to add water to thin it out.


Collard leaves

Garden Wrap Filling

Shredded carrots
Cucumbers, cut into strips
Mixed greens, chopped
Cilantro, washed and chopped

To make the collard leaves wrap.... I first dip them quickly into a bowl of boiling water. Then dry them with a paper towel. You can use the collard leaves without doing this but I find they are easier to wrap when I do this. Cut each collard leaf in half lengthwise, slicing out the spine (l left them on for the recipe picture but I prefer to have them without the spine). Lay collard leaves vertically in front of you. On each half leaf spread about 1 Tbsp of the spicy nut sauce: covering the leaf to the edges. Layer vegetables on each half leaf in this order: carrots, cucumber, mixed greens then sprinkle on some cilantro. Roll up each leaf tightly. If necessary, secure each roll with a toothpick to keep it closed.

Variation: Replace the collards with napa cabbage. Immerse the leaves in almost boiling water for 30 seconds to soften and wilt them.

Thai Garden Rolls with Spicy Thai Chili Sauce (not raw)

To make the nonraw version just replace the collard leaves with rice paper and immerse each rice paper sheet in warm water for a few seconds until it softens. On each rice paper spread about 1 Tbsp of  VH Thai sauce: covering the wrap to the edges. Layer the vegetables in the center of the wrap: carrots, cucumber, mixed greens then sprinkle on some cilantro. Roll up each wrap tightly. If you're planning to have them the following day cover your wraps with moist paper towels to keep them from drying out.

 Regular or Spicy VH Thai dipping sauce goes great on garden rolls....