Summer Rolls Recipe
Cavolo nero kale leaves wrapped around fresh garden vegetables are the basis for Paleo summer rolls, coconut-cashew dipping sauce is a must!
Servings 4 people
Calories 140kcal
Ingredients
- 8-10 Large lacinato kale leaves hard spines removed
- Julienned carrot
- Julienned cucumber
- Julienned bell pepper
- Cooked shredded chicken
Coconut-Cashew Dipping Sauce Ingredients
- 2 tbsp. cashew butter
- ½ cup full-fat coconut milk
- Juice of 1 lime
- ½ tsp. crushed garlic
- ½ tsp. crushed ginger
- Sea salt and freshly ground black pepper to taste
Instructions
- Place the prepared kale leaf on a chopping board, then add carrot, cucumber, pepper, and shredded chicken.8-10 Large lacinato kale leaves, Julienned carrot, Julienned cucumber, Julienned bell pepper, Cooked shredded chicken
- Tuck in the sides of the leaf and carefully roll it up.
- Continue making more rolls with the remaining ingredients.
- To make the dipping sauce, combine all the ingredients and mix well. Adjust seasoning, then serve alongside the summer rolls.2 tbsp. cashew butter, ½ cup full-fat coconut milk, Juice of 1 lime, ½ tsp. crushed garlic, ½ tsp. crushed ginger, Sea salt and freshly ground black pepper to taste
Video
Nutrition
Calories: 140kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 65mg | Potassium: 504mg | Fiber: 5g | Sugar: 1g | Vitamin A: 11389IU | Vitamin C: 107mg | Calcium: 299mg | Iron: 3mg