springrolls with spicy ginger dipping sauce
There are few appetizers I love more than the springroll. Here's a raw veggieful version that uses collard leaves as a flavourful wrapper with a bit of a crunch. Add in some marinated enoki mushrooms or sea veggie noodles for an added dimension of texture and taste.
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collard greens, destemmed
shitake mushroom caps, sliced, marinated
snow peas, cut into strips
napa cabbage, cut into strips
cucumber, cut into strips
1 tbsp ginger, minced
2 cloves garlic, derooted, minced
2 tbsp nama shoyu
2 tbsp lemon juice
2 tbsp sesame oil
Marinate the mushrooms for 15-30 min. Squeeze out excess marinate back into bowl and set marinate aside.
Put ingredients in the middle of the collard leaf and roll. Wrap and secure the roll with a strip of seaweed.
Use marinate for dipping. For a richer sauce, add in some nut butter or tahini.