We just looooooove coconut wrappers! They have such a delicate flavor and can make a delicious, light snack in a few minutes! As Vanessa points out, you can use whatever veggies you have on hand as filling for these. For our part, we like to put a little lettuce or arugula, add a few scoops of Chop Suey, roll up and munch away. Mmmmmmmmmm
Vietnamese Spring Rolls with spicy citrus dipping sauce
By Vanessa Sherwood
Posted on GLiving's GreenChefs
If you don’t feel like making the coconut ‘rice’ wrappers, you can either use the lettuce as a wrapper, or just use regular store bought rice wrappers that you’ll find in the Asian section of most grocery stores.
Coconut ‘rice’ Wrappers
1 Cup Young Coconut Meat
1/2 Cup Coconut Water
1/4 Cup Flax Meal (Optional)
Pinch of Salt
Cucumber, thinly sliced
Scallions, thinly sliced lengthwise
Star Fruit, thinly sliced
Nuoc Cham (spicy citrus dipping sauce):
1 1/2 Tablespoon Nama Shoyu
3 Tablespoons Water
1 Serrano Chili, minced
1-2 Cloves Garlic, minced
2 Teaspoons Agave
1/4 Teaspoon Salt
For the Coconut ‘rice’ Wrappers:
In a Vita Mix or high speed blender, blend everything until completely smooth. Now comes the tricky bit. You should be able to make four wrappers on each teflex lined tray of your dehydrator, unless you want to make one huge wrapper on each tray- it’s your choice. Pour out 2-4 tablespoons of the coconut custard and spread out thin with a spoon or spreader/spatula. Dehydrate at 105- 110 degrees until completely dry, 6-12 hours. When they are done, you will be able to peel them off of the teflex sheet.
For the Filling:
There are no rules here. You can put whatever you want in the wrappers.
Fill the coconut wrappers with the veggies. If you are using the coconut wrappers, be warned that they will get soggy quite quickly. It’s best to roll them as you are eating them. If you are using the lettuce as your wrapper, it won’t be an issue.
For the Nuoc Cham (spicy citrus dipping sauce):
Whisk all the ingredients together. This is your dipping sauce.