Thai Spring Rolls with Cashew Dipping Sauce Recipe | Say Mmm

Ingredients

• 1 tsp finely minced garlic
• 1/4 cup (64 g) cashew butter (salted - if unsalted, add a bit more tamari)
• 1 Tbsp (15 ml) tamari (or soy sauce if not GF)
• 1 Tbsp (30 ml) maple syrup, plus more to taste
• 1 Tbsp (15 ml) lime juice, plus more to taste
• Pinch red pepper flakes
• Hot water to thin KALE
• 2 cups (134 g) kale, torn into small pieces (I also used some green lettuce, which is optional)
• 1 tsp sesame oil (or sub avocado or olive oil)
• 1 tsp tamari ROLLS
• 6 ounces (170 g) extra firm tofu
• 4 radishes, very thinly sliced (~1 cup | I used this mandolin)
• 1 cup (130 g) thinly sliced carrot
• 1 cup (~60 g) fresh basil, rinsed and dried, large stems removed
• 6-8 spring roll rice papers (I like this brand)