Spicy Thai Mango Wraps

11:30 am on 26 August 2013

This dish has all the taste elements of a delicious Thai dish – salty, sweet, sour and spicy, as well as being beautifully colourful. With spring on the way this is a great one to take over to friends or out on a picnic. Serve with Tamarind & Lime Dipping Sauce

Ingredients

  • 6 very large green collard leaves (silverbeet , perpetual spinach or wong bok)
  • ½ savoy cabbage finely shredded
  • 1 large to medium carrot, cut into a fine julienne
  • 50 gm snow peas finely sliced
  • 1 spring onion finely sliced
  • 1 large, ripe mango, cut lengthwise into 1 cm thick strips
  • 1 1/2 cups of bean sprouts
  • ½ handful mint leaves roughly chopped
  • 1 handful cilantro leaves roughly chopped
  • 1 torn handful basil leaves roughly chopped
  • 1 tsp finely chopped Vietnamese mint if you have
  • 1/4 cup cashew lightly chopped
  • 1/4 cup lemon juice
  • 4 Tablespoons of coconut sugar, raw agave or organic maple
  • 1 Tbsp tamari
  • 1 Tbsp sesame oil
  • 1 Tbsp chopped ginger
  • 1 Tbsp chopped red chili, seeds included (or left out if you don’t like it spicy)
  • 1/3 cup raw almond butter
  • 1 Tbsp extra virgin olive oil
  • 1 tsp sea salt

Method

In a high-speed blender, puree the coconut sugar, lemon juice, ginger, red chilli, tamari until smooth, now add the almond butter and blend at low speed to combine. You will probably want to add water to thin if it gets to thick, you want the mixture to have a thick but still moveable consistency. In a medium bowl, add the shredded cabbage and the almond butter mixture and mix together well.

Trim up the leaves chopping of any stalks, if your leaves have a large rib center, cut this out.

Arrange a few tablespoons of the cabbage almond butter mixture evenly across the bottom part of the leaf, leaving about 3cm clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay 1/6th of the carrot, spring onion, snow peas and a few strips of mango, and sprouts on top. Add a 1/6th of the herbs (cilantro, basil and the mints). Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward, chop in half if the leaves are

Place the roll seam side down on  the dish and chop in half to make it easier to dip. Repeat, with remaining collard leaves and ingredients:

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