Spring Rolls with Sweet Chili Dipping Sauce

Ingredients:

Wrapers & Filling:

·         2 Carrots chopped into sticks

·         1 small jicama chopped into sticks

·         1 mango- sliced into strips

·         ½ English cucumber chopped into sticks

·         3 large collard leaved cut in half with center vein removed

·         salt

·         sesame oil

Sauce:

·         1/4 cup Almond butter

1/4 cup Tahini

·         1 Tbs raw agave nectar

·         1.5 Tbs Siracha

·         ½ inch cube of fresh ginger

·         juice of ½ lime

·         water from thai coconut as needed

Rub collards with sesame oil and salt to break down collard and give it a dark green color.

Roll collard leaves with filling.

Blend all sauce ingredients together adding coconut water as needed.

Serve rolls with dipping sauce on the side.

Rolls can be tied together with a scallion, chive or green onion to hold longer- this also makes for a nice presentation.   Bean sprouts, apples, peppers etc can be added into filling.