Ani’s Thai Spring Rolls with Almond Dipping Sauce

thai spring rolls raw food ani phyo phuket thailand mom tri's villa royale

Watch video: 4 min, 41 sec

This is a video shot during my workshop at Mom Tri’s Villa Royale in January. In it, I’ll show you how easy it is to make delicious, nutritious Thai Spring Rolls with an Almond Dipping Sauce. My yummy, super healthy, raw food version of a peanut inspired sauce is made using kaffir lime leaves, chilies, and almonds. The rolls are made by filling collard leaves with julienne zucchini, mung bean sprouts, and fresh herbs like cilantro, mint, and basil.

Thai chilies are spicy hot, so you’ll want to adjust the spice level to suit your tastes. Removing the seeds will help to decrease the spice level. Capsicum is what makes chilies hot, and is the ingredient found in most diet pills for its metabolism boosting properties. Capsicum increases circulation, decreases inflammation, and boost our immune system.

Thai Spring Rolls with Almond Dipping Sauce
(makes 4 servings)

Thai Dipping Sauce

  • 1/4 cup olive oil
  • 4 kaffir lime leaves
  • 1 Tablespoon Nama Shoyu
  • 2 Thai red chilies, to taste
  • 1/2 cup + 2 Tablespoons  raw almonds
  • 1 lemon’s juice
  • 1 cup water,  as needed

Fillings

  • 1 zucchini, julienne
  • 1 cup mung bean sprouts
  • 1/2 bunch basil, de-stem
  • 1/2 bunch cilantro, de-stem
  • 1/4 bunch mint, de-stem
  • 1-2 Thai chili, finely chop

Wrapper

  • 3 large collard green leaves, de-stem and half

To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.

To wrap, place leaves onto flat surface. Layer with fillings, and roll.

Serve with dipping sauce.

2 Responses to “Ani’s Thai Spring Rolls with Almond Dipping Sauce”

  1. [...] The recipe for the Thai Dipping Sauce is adapted from Ani Phyo’s blog [...]

  2. Lisa says:

    WOW-you really are an inspiraion for getting creative with traditional asian dishes and adapting them to the raw food lifestlye. i have been experimenting around for about 5 weeks now, besides working as an organic personal chef in new york, and i can really say that my life has changed since i am (almost) 100% raw. i still dont want to make a “religion” out of it or stick to any rules but for me it turned out to be on of the best decision ever. I adapted the recipe for your dipping sauce and added the link on my blog. i hope thats okay…?!? thanks again for living so authentically!
    Love, Lisa

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