Name: Thai Spring Rolls with Cashew Dipping Sauce
Prep time: 30 min
Total time: 30 min
Yield: 8 (rolls)
Ingredients: 1 tsp finely minced garlic; 1/4 cup cashew butter ((salted - if unsalted, add a bit more tamari)); 1 Tbsp tamari ((or soy sauce if not GF)); 1 Tbsp maple syrup ((plus more to taste)); 1 Tbsp lime juice ((plus more to taste)); 1 pinch red pepper flakes; Hot water ((to thin)); 2 cups kale ((torn into small pieces // I also used some green lettuce, which is optional)); 1 tsp sesame oil ((or sub avocado or olive oil)); 1 tsp tamari; 6 ounces extra-firm tofu; 4 medium radishes ((very thinly sliced // 4 radishes yield ~1 cup // I used this mandolin)); 1 cup thinly sliced red bell pepper; 1 cup thinly sliced carrot; 1 cup fresh basil ((rinsed and dried // large stems removed)); 6-8 spring roll rice papers ((I like this brand))