Here’s a raw vegan version of a favourite. You will need to get your hands on some raw coconut paper. I use one by Sunfoods brand, not sure if there’s any other brand doing them.
You will also need to get some kelp noodles, but if not, you can use zuchinni or any other vegetable noodle that tickles your fancy.
You could also use either vermicelli or sweet potato noodles, but it won’t be raw, but still yummy!
Coconut Paper Rolls
2 coconut wraps
1/2 packet of kelp noodles (I use Sea Tangle Noodle Company)
Coconut meat from 1 young coconut (about 100g)
1/4 cup of coconut water
2 TBS of raw almond butter (or natural peanut butter)
Himalayan pink salt to taste
Juice of 1 lime
1/2 – 1 tsp Coconut Aminos
Red cabbage 45 g
Cucumber thinly julienne 50 g
Capsicum thinly julienne 35 g
In a powerful blender, add the coconut meat, water, salt, lime juice, coconut aminos and nut butter of choice and blend until smooth and creamy. Set aside.
Drain and rinse the kelp noodles and squeeze as much of the water out as possible. Place them in a large mixing bowl along with the cucumber, capsicum and red cabbage. Add half of the dressing and use your hands to mix it thoroughly through all of the ingredients until every little bit is covered. You may need to add a little bit more. Place the left over dressing in a ramekin for dipping.
Get your coconut wraps and place one of them on a clean, dry chopping board so that it’s in a diamond shape in front of you.
Add half of the noodle mixture on to the middle of the coconut wrap. Fold the left and right corners of the diamond in to the middle, holding the filling in place with your fingers as you fold the bottom point and then roll away from you to reach the top corner. Making sure you keep the filling in and rolling it as tight as possible. Make sure contents are secure before cutting it down the middle on the diagonal.
Repeat with the second wrapper and the rest of the noodle mixture. I served it with a side salad and it was great and really filling too.
Hope you enjoy as much as I did.
Peas, love and mungbeans