Veggie Coconut Rolls with Mango Tahini Sauce

A refreshing summer take on a lunchtime wrap.

Veggie Coconut Rolls with Mango Tahini Sauce

Prep time:  2
Total time:  2
Serves: 4-6
Veggie Wraps
  • 12 coconut wrappers
  • 2 small avocados, pitted, peeled and sliced into 8 wedges each
  • 4 cups kelp noodles
  • 4 cups zoodles (zucchini noodles cut on an inspiralizer)
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 6 green onions cut into thin sliced (same length as the red bell pepper slices
  • 1 cup packed fresh mint leaves

Mango Tahini Sauce

  • 1 garlic clove
  • ½ cup mango, peeled and chopped
  • 1 tablespoon chili garlic sauce
  • 3 tablespoons tahini
  • 3 tablespoons rice vinegar
  • 1 tablespoon agave
  • sea salt
  1. Prepare the coconut wrap, lay out on a dish to fill with vegetables.
  2. In the center of the soft wrapper place a smallish pile of desired fillings. Fold the sides over so that they cover half of your little pile, then begin to roll the filling into a “cigar.” Wet the sides with a bit of water to close. Pile them on a platter as you finish them.
  3. Either eat immediately.
  4. To make the Mango Tahini Sauce, combine all of the ingredients in a blender and puree until smooth.
  5. Season to taste with sea salt and then pour into a bowl for dipping the fresh rolls in.IMG_6097

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