Thai Spring Rolls with Cashew Dipping Sauce Recipe

Name: Thai Spring Rolls with Cashew Dipping Sauce Recipe
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 (15 ml) maple syrup, plus more to taste; 1 Tbsp (30 ml) lime juice, plus more to taste; Pinch red pepper flakes; Hot water to thin; 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; 6 ounces (170 g) extra firm tofu; 4 radishes, very thinly sliced (~1 cup | I used this mandolin); 1 cup (150 g) thinly sliced red bell pepper; 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)

www.saymmm.com

Recipe, grocery list, and nutrition info for Thai Spring Rolls with Cashew Dipping Sauce. 30-minute Thai Spring Rolls with fresh veggies, basil, and tofu, served with a savory-sweet cashew sauce. A...

Keywords

Thai Spring Rolls with Cashew Dipping Sauce
Thai Spring Rolls with Cashew Dipping Sauce recipe
Thai Spring Rolls with Cashew Dipping Saucerecipes
Thai Spring Rolls with Cashew Dipping Sauce meals
Thai Spring Rolls with Cashew Dipping Sauce grocery list
Thai Spring Rolls with Cashew Dipping Sauce nutrition

View full recipe on www.saymmm.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saymmm.com.

Share this recipe:

Cooking tools:

Mandoline
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Dish
Kitchen towel
Plate
Spoon

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 (15 ml) maple syrup, plus more to taste
1 Tbsp (30 ml) lime juice, plus more to taste
Pinch red pepper flakes
Hot water to thin
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
6 ounces (170 g) extra firm tofu
4 radishes, very thinly sliced (~1 cup | I used this mandolin)
1 cup (150 g) thinly sliced red bell pepper
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)