Cucumber Rolls + Thai Almond Sauce

Crunchy veggies dressed in a magical Thai sauce that ignites the tastebuds!

I’m really excited about this post! I have to give myself props for the faux “peanut” sauce I created, it is seriously bomb! Yeah, I just said “bomb”. But it truly tastes like a flavorful Thai peanut sauce while using almond butter instead, and is a truly healthy “Beauty Detox” food.

In my detox reading, I have learned that peanuts are not quite the healthy nut, well actually legume, we all thought they were. They are highly prone to toxic and carcinogenic molds and fungi. I can’t lie, I LOVE peanut butter, like a lot, which is why I have taken so long to actually find an almond butter I like. But thanks to my aunt Jan, she introduced me to Barney Butter. It’s perfectly smooth and seriously comes close to tasting more like peanut butter! And magically combined with all the other ingredients in the sauce you could easily fool people that you made it with peanut butter!

The cucumbers keep the wraps cool while the veggies I chose give good crisp and crunch, but of course put any veggies your heart desires inside of these bad boys. And unless you are a master sushi roller (which I am not) they can get a bit messy to eat, but are worth the finger licking clean up!

The Innards:

• 2 Cucumbers, thinly sliced lengthwise
• 1/4 head Purple Cabbage, thinly sliced
• 2 – 3 Carrots, julienned
• 1 cup Jicama, julienned

Thai Almond Sauce Innards:

• 1/4 cup Almond Butter
• 1 small Garlic Clove, grated
• 1 inch piece fresh Ginger, grated
• 1/2 fresh Lemon, juiced
• 1 tsp Tamari (or soy) Sauce
• 3 TBSP Apple Cider Vinegar
• up to 1/4 cup Water, to thin

Prep Time: 20 minutes

Makes: 14-16 rolls

How to Make the Rolls and Thai Sauce:

1. In a food processor, place all of your Thai Almond Sauce ingredients with about 1/2 the water to start.

2. Blend on high and add as much water as necessary to make the sauce thin enough to coat all your veggies.

3. In a medium size mixing bowl, place your chopped carrots, jicama and cabbage.

4. Coat the veggies with your Almond sauce and mix well until the sauce is evenly distributed.

5. Using either a mandolin or the side of your cheese grater, cut your cucumber lengthwise into thin strips.

6. Place some of the veggie mix on one end of your cucumber slice and roll it up using a toothpick to hold it together.

Enjoy!