1 small Sweet Potato, cut into 3-4″ matchsticks

1 small Leek (white part only), halved and matchsticked

5-6 leaves Lacinato Kale, torn

12 Gordy’s Thai Basil Jalapeños

4 Spring Roll Wrappers

1/4 cup Coconut Milk

1/8 cup Gordy’s Thai Basil Jalapeño Brine

1 tbsp. Peanut Butter at room temperature

1 clove Garlic, diced

4 small Radishes, grated

2 tbsp. Sesame or Grapeseed Oil

Sea Salt (or Soy Sauce), White Pepper, and Sesame Seeds to taste

Fish Oil (optional)

Warm oil in a large skillet over medium-hi heat, then add garlic. Sautée 3-5 minutes, until fragrant, and add sweet potato. Sautée until bright and heading towards tender, 5-7 minutes.

In a bowl, mix coconut milk, Gordy’s Thai Basil Jalapeño Brine, and peanut butter. Add to skillet, then add leeks. Add salt (or soy sauce) and white pepper to taste. Sautée 8-10 minutes, until sauce is thick and the sweet potato and leeks are cooked through. Remove from heat and allow to cool.

Prepare spring roll wrappers per package directions, then layer 4 Gordy’s Thai Basil Jalapeños, 1/4 of the vegetable mixture, grated radish, and 1/4 of the kale per roll. If using fish oil, dash each before wrapping. Serve immediately.