I love Thai food! Here is an easy way to make fast, nourishing, Thai rolls:
I use collard greens as the wrapper. These can be used raw or blanched for a better "wrapper".
To blanch the collards bring fresh water just below a boil and dunk the leaves in for a couple seconds. They are no longer raw, but have lost minimal nutrients and are easier to digest for those who are transitioning into a raw foods diet.
Then matchstick (chop into long thin pieces) carrots and red bell pepper to put in the wrapper with avocado, chopped purple cabbage and cilantro, sprouts and some type of citrus fruit such as pineapple, orange or even mango.
Wrap it up! I fold the bottom over the stuffings, then wrap one side over, rolling it over the opposite side and viola!
Dipping sauce: Blend almond or walnut butter with fresh squeezed orange juice, nama shoyu, coconut milk (optl), and a dash of cayenne pepper.
