This recipe is based on one my friend Ali made. Hers was a non-raw version that tasted so good, I knew I could make it just as good raw-style. We got lucky on this one, just replacing a couple of ingredients and marinating the mushrooms instead of cooking them-- it's now one of our favorite things to eat! This was even a hit with our carnivorous family members-- a great crowd-pleaser! The peanut sauce is actually made with almond butter instead of peanuts because peanuts are not technically raw, but it tastes just like the real thing!
For the Spring Rolls:
1 bunch collard greens
3-4 large carrots
1/2 bunch cilantro
Approx. 4 portabello mushrooms
Soy sauce (or Nama Shoyu, which is unpasteurized)
For the dipping sauce:
1/2 c almond butter
3 tbsp brown rice vinegar
1 tsp ginger, minced
Soy sauce (or Nama Shoyu)
1 1/2 tsp garlic, minced
3/4 c water
1/2 c agave nectar
*please adjust all amounts according to your preference!
1. Julienne carrots and cucumbers with a knife or japanese mandoline
2. Cur out stems of collard greens to make uniform wrappers
3. Break off ends of cilantro stems and/or chop cilantro
4. Slice mushrooms and coat lightly with soy sauce
5. Slice avocado thinly, lengthwise
6. Arrange a few each of above ingredients (just 1 mushroom slice) in the middle of each collard green leaf and roll.
7. Place spring roll, open side down, on a plate
8. For sauce: combine all ingredients in a blender or food processor and adjust to taste.
9. Serve and enjoy-- separate dipping bowls are preferable as this can get messy!