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Spicy Thai Vegetable Wraps with Tamarind Dipping Sauce

Spicy Thai Vegetable Wraps with Tamarind Dipping Sauce Recipe

  • ½ cup chopped raw cashews (dehydrated, if preferred)
  • 1 tablespoon sesame oil
  • ½ teaspoon sea salt
  • ¼ cup maple syrup
  • ½ cup lemon juice
  • 2 tablespoons chopped ginger
  • 1 tablespoon chopped red chile, seeds included
  • 1½ tablespoons nama shoyu
  • 1 cup raw almond butter
  • ½ head savoy cabbage, shredded
  • 6 very large collard green leaves
  • 1 large carrot, cut into matchstick-size pieces
  • 1 large ripe mango, cut lengthwise into strips, about ¼-inch thick
  • 2 cups bean sprouts
  • 1 handful cilantro leaves
  • 1 handful torn basil leaves
  • ½ handful mint leaves (torn or cut if leaves are large)
  • 1 cup soaked and strained tamarind pulp 
  • 3 tablespoons maple syrup
  • 1 tablespoon nama shoyu
  • 1 tablespoon extra virgin olive oil
  • Pinch of sea salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 268kcal (13%)
Total Fat 17g (26%)
Saturated Fat 2g (10%)
Cholesterol 0mg (0%)
Total Carbohydrate 28g
Dietary Fiber 3g
Sugars 17g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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