August 1, 2016
In
DeLightful, Gluten Free, Nutrition, Recipes, Salads, Sandwiches, Seasonal, Vegan, Vegetarian
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
Ingredients
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
Instructions
- Prepare the coconut wrap, lay out on a dish to fill with vegetables.
- 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.
- Either eat immediately.
- To make the Mango Tahini Sauce, combine all of the ingredients in a blender and puree until smooth.
- Season to taste with sea salt and then pour into a bowl for dipping the fresh rolls in.
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