Whole30 spring rolls are made with crisp vegetables wrapped in collard green leaves then served with a rich and creamy compliant “peanut” sauce.
(make sure all the ingredients are at room temperature so it’s easier to combine)
1/4 cup compliant sunflower butter
1/2 cup compliant almond butter
1 tsp. grated ginger
1 tbsp. freshly squeezed lime juice
2 garlic cloves (finely minced)
2 tbsp. coconut aminos
1/2 tsp. crushed red pepper flakes (optional)
2 tbsp. red harissa sauce
2 tbsp. coconut milk (any nut milk will work)
1/4 tsp. coarse sea salt
1/3 cup warm filtered water
1 cucumber (julienned)
1/2 lb. red and yellow mini bell pepper
1 avocado (sliced)
To begin, combine all of the ingredients (except the water) for the “peanut” sauce in a bowl and stir to combine. Now, slowly add the water and continue to stir until the sauce until it’s smooth (feel free to add more water if you want a thinner sauce). Set the sauce aside and begin to put the spring rolls together.
First, lay a prepared collard green leaf on a clean surface or cutting board. Then, add small bunches of cucumber and peppers and a couple of avocado slices to the collard green leaf. Now, fold the bottom half of the collard green leaf over the vegetables and then fold the sides of the collard green. Then, roll up the wrap like a burrito and slice it in half or into 4 pieces. Continue with as many rolls as you would like.
Serve the spring rolls with the “peanut” sauce and ENJOY!
You can definitely prep these spring rolls in advance for a few days of easy lunches.
Simply prep the collard green leaves, vegetables, and the “peanut” sauce and store them in separate containers in the refrigerator. Then, grab the individual containers from the fridge and assemble the spring rolls when you are ready to eat!
Keywords: Spring rolls and "peanut" sauce, Whole30 spring rolls, Whole30 peanut sauce