Thai Spring Rolls and Pesto

This recipe for raw Thai Spring Rolls and pesto you will love! It has contrasting and wonderful textures and tastes including ginger, lime, cashews, crunchy vegetables and tumeric.  Give it a try and let me know what you think!

This Thai Spring Rolls and Pesto recipe was developed by sisters with a love of foods and cooking:<a href="">Dana Flannery </a> and <a href=""> Helene McGuffie.</a>The Pesto can be used as a dip, as a salad dressing, or as a topping for Thai Inspired Spring Rolls.

Thai Pesto Ingredients:

1 cup cashew nuts
5 bunches fresh cilantro, stems and leaves
3 cloves garlic
1 finger sized piece of ginger
1 small chili
½ tsp fresh ground turmeric
Lime juice to taste
Lemon juice to texture


Pulverize (or shave) ginger.
Grind all other ingredients except lime juice together.
Slowly add lime juice to taste.
Add lemon juice until texture is fine paste.

Thai Spring Rolls Ingredients:

8 iceberg lettuce leaves – large, un-torn
8 shitake or button mushrooms, finely chopped
4 tbsp. dried kelp or dulce flakes
2 tablespoons ginger, finely chopped
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp. raw soy sauce (Braggs')
1 tbsp. verjuice (pressed juice from unripe grapes, available in gourmet food shops)
1 tsp. lemon juice

Combine all ingredients (except lettuce) to taste and allow to rest in a refrigerator for a minimum of 3 hours. Drain off any excess liquid and serve in lettuce leaves. Makes 8 lettuce cups. Top with Thai Pesto for an added treat.

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