Naked Spring Rolls

Directions

1. 1
   For the Sauce
2. 2
   In a saucepan, bring water to a boil.
3. 3
   Add almond butter, fish sauce and mandarin orange juice and reduce it with desired consistency.
4. 4
   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.
5. 5
   Add salt & pepper to taste.Set aside.For the Filling
6. 6
   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.
7. 7
   Add salt & pepper to taste.Allow to cool a bit and then toss in cilantro and romaine lettuce.
8. 8
   Serve as-is in a bowl, or wrap it up in romaine lettuce, for a fancy version of a veggie spring roll wrapper.