Ingredients
Almond Garlic Sauce
- 2 Cups Water
- 5 Tbsp Almond Butter
- 2 Tbsp Whole30 compatible Fish sauce
- 1 juice from 1 whole mandarin orange
- 5 Cloves Garlic Roughly Chopped
- Crushed Almonds optional
For the filling
- 1/2 lb Ground Chicken
- 1 Medium Red Onion peeled and chopped
- 5 Cloves Garlic minced
- 1/4 Cup Crushed Almonds
- 4 Tbsp Fish Sauce
- 1 cup Pith of Banana Trunk Julienned (you can also use turnip)
- 1 medium sized Purple Cabbage Julienned
- 1 Whole Carrots Julienned
- 1/2 Cup Cilantro
- 1 small Romaine Lettuce Julienned
- Salt and Pepper to taste
Instructions
For the Sauce
- In a saucepan, bring water to a boil.
- Add almond butter, fish sauce and mandarin orange juice and reduce it with desired consistency.
- Add garlic. Note: We typically add the garlic last because we want to achieve a garlicky aroma and a bite mixed with the crushed almonds. If you are not a garlic fan, just simmer it until it is thoroughly cooked.
- Add salt & pepper to taste.
- Set aside.
For the Filling
- In a large skillet, saute onion, garlic and ground chicken.
- Once cooked, add fish sauce and crushed almonds. Then toss in "ubod" (pith of coconut trunk), carrots, and purple cabbage.
- Cook it through until all the flavor comes together and the vegetables are cooked.
- Add salt & pepper to taste.
- Allow to cool a bit and then toss in cilantro and romaine lettuce.
- Serve as-is in a bowl, or wrap it up in romaine lettuce, for a fancy version of a veggie spring roll wrapper.
