Go Back
Print

Mostly Raw Pad Thai Spring Rolls

Servings 6 rolls

Ingredients

  • 1 small/medium zucchini
  • 2 carrots or about 6 baby carrots
  • 1/2 small cabbage
  • 1 red bell pepper
  • 6 chives
  • 6-12 mint leaves depending on size (see notes)
  • 18 cilantro leaves
  • 6 spring roll wrappers
  • a couple big handfuls of peanuts or other nuts you prefer

For the sauce:

  • juice from 2 limes
  • 2 tablespoons tamarind pulp I use this brand.
  • 2 tablespoons tahini
  • 2 tablespoons natural peanut butter
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari or soy sauce
  • 1/4 teaspoon ground ginger

Instructions

  1. First you want to cut up all the vegetables. I used a spiralizer to make my zucchini resemble noodles (ZOODLES!) and also to cut up my carrots. I had bought my cabbage already shredded as I used some to make coleslaw later that week. You can shred by hand, but just make sure it’s really shredded thin. And same with the bell pepper, you want to cut it into matchsticks. You can give the nuts a rough chop or just leave them in whole pieces—up to you. I kind of like leaving them whole, but if you use nuts that are a bit bigger, you might want to give them a chop.
  2. Next make the sauce. Simply whisk together all the sauce ingredients listed above until smooth. If your sauce appears too thick, like it’s very difficult to whisk, then add a little water, but I found this was not necessary for me. I could see a little water helping though if you are using tahini or peanut butter from the very bottom of the jar. Sometimes if the oil separated and you didn’t get to mix it together well when you opened the jar, then the very bottom becomes quite hard. You should be able to pour the final sauce pretty easily.
  3. In a large mixing bowl, combine zucchini, carrots, cabbage, and bell pepper. Add 3 tablespoons of the sauce (a little less than half) and mix well so everything gets coated. Reserve the remaining sauce to serve on the side along with your final spring rolls.
  4. Fill each wrapper with a chive, a few mint leaves, a few cilantro leaves, some nuts, and then a small handful of the raw pad thai. Roll up and repeat until you’ve made all six rolls.