Raw Spicy Thai Spring Rolls

April 25th, 2010 · Lisa · book review, gluten-free, raw, Recipes, Review, Savory, sugar-free · Comments

These rolls from Becoming Raw deliver a complex combination of flavours and texture that make them impressive enough for a dinner party and tasty enough to eat on any given Sunday evening at home. I went with the Napa Cabbage variation and added a little fresh mint for that, slightly more authentic Thai taste.

For a delicious meal to share with friends, pair these rolls with a mango salad and iced ginger tea.

Thai Spring Rolls with Spicy Pecan Sauce 

Spicy Pecan Sauce
Makes 3/4 sauce

3/4 pecans, or 1/4 cup peanut butter
1 TBSP freshly squeezed lime juice
1 TBSP flaxseed oil
1 TBSP maple syrup or agave syrup
1 tsp miso
1 tsp apple cider vinegar or additional lime juice
1 clove garlic, pressed
1/2 tsp grated fresh ginger
Dash chili powder or cayenne

Process the pecans in a blender or food processor until they form a paste. 

Add the lime juice, oil, maple syrup, miso, vinegar, garlic, ginger, and chili powder. Process into a smooth sauce. 

Stored in a sealed container in the refrigerator, Spicy Pecan Sauce will keep for 5 days.

Thai Spring Rolls
Makes 6 rolls
3 large collard leaves
1 cup shredded carrots
1 piece cucumber, peeled and julienned
1 cup mung bean sprouts
1/2 cup chopped fresh parsley or cilantro
1/2 ripe avocado, sliced
1 cup alfalfa sprouts (I skipped the sprouts – I’m not a big alfalfa fan)
1/4 cup mint leaves (this is my addition but I highly suggest including them)


Cut each collard leaf in half lengthwise, slicing out the spine. Lay the leaves vertically in front of you. On each half leaf, spread about 1 tablespoon of the Spicy Pecan Sauce, covering the leaf to the edges. 

Layer one-sixth of the vegetable on each half leaf in this order: carrots, cucumber, mung bean sprouts, parsley, avocado, and alfalfa sprouts. 

Roll up each leaf tightly.

Rice Paper and Lettuce Wraps: Replace the collards leaves with 6 rice paper sheets and 6 lettuce leaves. Fill as described above. Roll up the rice paper sheet and lettuce together over the filling, tucking in the ends as you go. (Yup, rice paper is not raw…so decide what works for you).

Veggie Filling: Create your own combination of vegetable filling. Try grated zucchini, finely chopped broccoli, diced red sweet pepper, finely sliced celery, broccoli sprouts, finely chopped napa cabbage or lettuce, or other vegetables of your choice.

Napa Cabbage Wraps: Replace the collard leaves with 6 leaves of napa cabbage. Immerse the leaves in almost-boiling water for 30 seconds to soften and wilt them. Fill and roll as directed. 

This recipe is from Becoming Raw and is posted with permission from Book Publishing Co. and the authors, Brenda Davis and Vesanto Melina.

Training Update:
After yesterday’s rest day I was determined to get outside for my long run today. The rain and wind (gusts about 40 km) had me debating until 1:30 pm, at which point I decided it would be a “building character” kind of day. I dressed appropriately and ran 14 kms! I’m really happy to report that the rest resulted in a great run – I felt strong and happy throughout. I also had to keep reminding myself to slow down as my pace kept going below 5 min/km – I think that is a great testament to how much happier my body felt after a little more sleep.


  1. Posted April 26, 2010 at 12:31 pm

    Thank you for such a great idea to take to a raw potluck I'm soon to attend. Lovely presentation on your blog. Following you on Twitter! Thanks! Veggie Val

  2. Posted April 26, 2010 at 2:12 pm

    Those look delish and refreshing Lisa! I might have to check out this book, so many great ideas.

  3. Posted April 26, 2010 at 5:41 pm

    Wow those rolls look heavenly! can I have some?!?!

    Pure2Raw Twins

  4. Posted April 28, 2010 at 7:21 pm

    Thanks Veggie Val, I hope the rolls impressed at your potluck.

    Heathy, it is a really great resource for anyone eating a high raw diet. I've learned a lot that I've integrated into my daily routine.

    Twin, let me know your ETA and I'll have the rolls ready. But you'll need to share some of your amazing macaroons in exchange.

  5. Posted May 3, 2010 at 1:42 pm

    Hi – Rad vegan site! I'm planning to feature it on a VegVine.com browser bar for vegetarians. We are a group of vegan volunteers connecting people with veg resources like yours. Our goal is a world with greater compassion. It seems like we share that. If you can squeeze it into your schedule I'd love to chat. Ryan, president http://www.VegVine.com (Ryan@VegVine.com or 215-589-2437) VegVineRyan@Gmail.com

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