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Thai Spring Roll Wraps

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Total time: 20 mins

Servings: 6

Wrap Ingredients

thai coconut flesh

1 L young thai coconut flesh, cleaned

flax seeds

60 ml golden flax seed, ground

water

125 ml water

tomato

250 ml diced tomato

Filling Ingredients

napa cabbage

4 leaves napa cabbage

carrot

250 ml shredded carrot

cucumber

250 ml julienne cucumber

taco shells

125 ml julienne squash

green onions

6 green onions

avocado

1 large avocado cut into 12 slices

Directions

  • Blend all wrap ingredients in a high-speed blender until thick and creamy.
  • Spread over lined dehydrator tray to 3 mm thickness.
  • Dehydrate at 48°C for 10 hours.
  • Remove from liner and cut into desired shape.
  • For the filling ingredients, cut the leafy section away from the napa cabbage and slice the rib into long skinny pieces.
  • Layer on the cutting board first the coconut wrap, then across the first 25 mm of the wrap the left section of the napa, followed by 1/6 of the napa rib, 1/6 portion of all other veggies.
  • Repeat until all 6 wraps are full. Roll tightly and serve with your favorite dipping sauce and lime! Enjoy!
Thai Spring Roll Wraps

Thai Spring Roll Wraps

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