Raw zucchini spring rolls with lime cashew dipping sauce - Delicious Living
A raw recipe for vegan spring rolls with a succulent Thai-style dipping sauce, set off by lime and cashew butter.
Ingredients
- DIPPING SAUCE
- 1/2 cup raw cashew or almond butter
- 4 fresh kaffir lime leaves
- 1 tablespoon nama shoyu (or tamari)
- 1-2 small Thai chiles (seeded, to taste)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2-3/4 cup filtered water (as needed)
- SPRING ROLLS
- 3 medium-large zucchini (divided)
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 2-4 tablespoons mint leaves (to taste)
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