Vegan Thai Green Rolls with Spicy Almond Butter Sauce

Vegan Thai Green Rolls

These rolls are so easy to make and are great for a healthy, quick meal. You can serve it up with a side cabbage salad or some rice to make up a full meal, or make a bunch for some appetizers. You can also store all of them in the refrigerator for lunches throughout the week.

Serves 4


¼ cup coconut oil
2 tsp lime zest
1 Tbs gluten free soy sauce
3 red thai chilies, divided
½ cup raw almond butter
2 Tbs lemon juice
1 cup water
1 zucchini, julienned
1 cup mung bean sprouts
½ bunch basil leaves
¼ bunch mint leaves
4 collard green leaves, ribs removed and leaves halved


  1. Combine coconut oil, lime zest, soy sauce, 2 chilies, almond butter, lemon juice, and water in a blender and blend until smooth.
  2. Lay collard leaf flat, and layer zucchini, additional sliced thai chili mung bean sprouts, basil, and mint along the bottom of each leaf. Roll each collard leaf from the bottom into a tight cylinder. Serve with the dipping sauce.
Nutritional Facts: per roll
88 cal; 4g protein; 7g total fat (1g sat fat); 6g carb; 0mg chol; 146mg sod; 2g fiber

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