Rolls
10 big swiss chard leaves
handful of cilantro
2 medium carrots
1/4 red cabbage, shaved
1 avocado
Thai Peanut dip
2 1/2 TB gluten free soy sauce
1 TB peanut butter
1 garlic clove, minced
1 inch ginger, minced
juice of 1/2 lemon
1 pinch chili flakes
Method
Take each swiss chard leaf, remove the bottom hard stem with a knife, and place on a flat surface lengthwise.
Slice the carrots, red cabbage, cilantro, and avocado into thin strips and arrange on top of the swiss chard.
Hold both sides of the leaf inside, then repeat with the bottom part and roll upwards.
Mix all the ingredients for the dip into a small bowl and enjoy with your fresh, crunchy rolls!
From Thrive Magazine
