Summer Rolls

Thai Wraps with Cilantro-Pumpkin Seed Pâté
and a Dipping Sauce

Yield: 8 to 10 wraps

Pâté:
2 cups raw pumpkin seeds, soaked for about 8 hours
1/2 cup packed fresh cilantro
1 clove garlic
3 to 4 tablespoons freshly squeezed lime juice
3 to 4 tablespoons water
3/4 teaspoon sea salt

Wraps:
8 to 10 small to medium collard greens
2 carrots, cut into strips
1 large cucumber, cut into strips
mung bean sprouts
fresh chives or green onions
fresh mint leaves

Sauce:
1/2 cup water
6 tablespoons raw cashew butter
1 serrano or thai chile, stem removed (I leave the seeds in)
1 small clove garlic
1-inch piece of fresh ginger, peeled
1 to 2 tablespoons freshly squeezed lime juice
1 tablespoon coconut aminos or wheat-free tamari

To make the pâté, start by adding the pumpkin seeds to a medium-sized bowl and cover with an inch of purified water. Let them soak for about 8 hours on the counter. Then drain through a colander and rinse with water. Place seeds into a food processor fitted with the "s" blade. Pulse a few times then add remaining ingredients and process until you have a fairly smooth pâté.

To make the wraps, cut the thick bottom part of the stems off of the collards. Spread a few tablespoons of pâté down the center of each leaf. Then add some carrot strips, cucumber strips, bean sprouts, chives,  mint leaves, and whatever other veggies you desire. Fold over the edges and set on a plate, seem side down.

To make the sauce, add all ingredients into a high-powered blender such as a Vitamix and blend until smooth and creamy. Pour into small bowls for dipping.
MORE SUMMER WRAPS......

With a spicy ginger garlic soy dipping sauce.


Opened and with a peanut sauce.

Rough recipe for the rice paper rolls:
rice paper wrappers
thin rice noodles
carrot, cut into matchsticks
red pepper, cut into matchsticks
spring onion, thinly sliced vertically
whole fresh basil leaves

Soak the rice noodles in hot water until soft, drain well then toss in some sesame oil. Set aside. Prep all veg and set aside. Soak the rice paper wrappers in room temperature water until soft. Place on a flat surface and place some noodles, carrot, pepper and onion in the middle, slightly closer to you. Fold the end close to you over, then the sides. Place the basil in the middle then roll up.


Spicy Nut Butter Dip

• 2 Tbsp nut butter
• 1 Tbsp soy sauce
• ½ Tbsp fresh lime juice
• ½ Tbsp Sweetner (honey, agave, maple syrup)
• 1 clove garlic, minced
• ½ tsp finely grated ginger
• cayenne pepper to taste - I used a scant 1/8 tsp and it was nice and spicy.

I place all the ingredients into a mortar and pestle and grind and mix it up until smooth...I'm sure a spoon or whisk would work

Spicy Soy Dipping Sauce

• soy sauce
• few drops of sesame oil
• slices of ginger, garlic and bird's eye chilli (deseeded)

Mix all together and let sit a little while. Sorry for no measurements but it really doesn't matter too much here. Just make sure you don't add too much sesame oil, really just need a few drops for 1 little dipping bowl.