asian vegetable rolls

Egglife

Ingredients

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Serves 4

[.feature]4[.feature] original egglife® wraps

[.feature]4[.feature] collard leaves, de-stemmed

[.feature]1[.feature] cup shredded cucumber

[.feature]1[.feature] cup shredded carrot

[.feature]½[.feature] red or yellow pepper, sliced (about 1 cup)

[.feature]½[.feature] sliced avocado

any kind of sprouts

Almond Butter Dipping Sauce
‍

[.feature]¼[.feature] cup almond butter

[.feature]1[.feature] tbsp lemon juice

[.feature]1[.feature] tbsp coconut aminos (or Tamari soy sauce, depending on the diet you are following)

[.feature]1[.feature] tsp maple syrup

[.feature]¼[.feature] tsp grated fresh ginger

[.feature]2-3[.feature] tbsp warm water

Steps

STEP 1

First make the dipping sauce. Mix the almond butter, lemon juice, coconut aminos/tamari, maple syrup and fresh ginger in a bowl. Add water, 1 tablespoon at a time until sauce is smooth, but not too runny.

STEP 2

To assemble wrap, line an Original wrap with a collard leaf. Then add the cucumber, carrot, pepper, avocado and sprouts. Roll up and serve with dipping sauce.