Spring Rolls with Spicy Cashew Butter Sauce

Sometimes, especially when I’m craving something crunchy, I like to indulge in a delicious crispy spring roll. But with all the chemicals traditionally found in takeout food, I like to make my own nutritious version. So, I came up with these Spring Rolls with Spicy Cashew Butter Sauce. And they are nothing short of amazing!

There’s no doubt that cashews play the starring role in this dish. Featuring a rich, sweet cashew kimchi mix and a garlicky, spicy cashew sauce, these veggie-filled spring rolls are sure to satisfy both sweet and salty cravings. As for cashews, they’re known to be great for heart health and eye health! In fact, according to a 2018 study, cashews can help support healthy blood pressure and cholesterol levels. [1] That’s just one of the many reasons I love to make the spicy cashew butter sauce that accompanies these spring rolls.

Speaking of the spring rolls, they’re loaded with filling, fibrous vegetables such as collards, carrots, and cabbage. Moreover, the cabbage in this recipe has been shown to support bone health. [2] Plus, the collards are known to support digestion while also being an excellent source of vitamins and minerals—including vitamin C, folate, and calcium.

These Spring Rolls with Spicy Cashew Butter Sauce are fantastic as an appetizer for guests or even as a small snack or side dish for a main meal. So, without further ado, here’s this amazing recipe you’ll want to try ASAP!

Spring Rolls with Spicy Cashew Butter Sauce

Time: 15 minutes

Serves: 4-6 

Ingredients

Cashew Kimchi Mix:

2 cups raw cashews

1-1½ cups kimchi

2 tablespoons liquid aminos

2 tablespoons sesame oil

2 tablespoons tahini

1 tablespoon agave or maple syrup 

Spicy Cashew Butter Sauce:

1 jalapeno, sliced and de-seeded

¾ cup cashew butter or peanut butter

2 teaspoons ginger

Juice of 1 small lime

3 garlic cloves

1-2 tablespoons maple syrup 

Sea salt, to taste

Water, if needed

Spring Rolls:

Rice paper rolls

4-6 collard leaves, washed and de-stemmed

1 cup shredded carrots

1 cup shredded cabbage

1-2 cucumbers, julienned

Directions

1. In a food processor, blend together the cashew kimchi mix ingredients, adjusting to taste.

2. In a high-speed blender, blend together the cashew sauce ingredients, adjusting to taste. Add water as needed.

3. Gather the remaining ingredients and prepare the rice paper rolls according to package instructions.

4. Lay out the rolls, doubling them as needed. Place a collard leaf on top of the roll followed by the cashew kimchi mix, carrots, cabbage, and cucumbers. 

5. Roll the rice paper like a burrito and slice in half. Serve with the spicy cashew sauce and enjoy!

Spring Rolls with Spicy Cashew Butter Sauce

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Total Time 15 mins

Ingredients

  

Cashew Kimchi Mix

• 2 cups raw cashews
• 1-1 1/2 cups kimchi
• 2 tbsp liquid aminos
• 2 tbsp sesame oil
• 2 tbsp tahini
• 1 tbsp agave or maple syrup 

Spicy Cashew Butter Sauce

• 1 jalapeno, sliced and de-seeded
• 3/4 cup cashew butter or peanut butter
• 2 tsp ginger
• Juice of 1 small lime
• 3 garlic cloves
• 1-2 tbsp maple syrup 
• Sea salt, to taste
• Water, if needed

Spring Rolls

• Rice paper rolls
• 4-6 collard leaves, washed and de-stemmed
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1-2 cucumbers, julienned