For the marinade
1 tablespoon tamari
½ teaspoon brown rice vinegar
¼ teaspoon dark miso (optional)
1 pinch of coconut sugar
½ cup MightyBee virgin coconut meat strips
For the dipping sauce
¼ cup lime juice
¼ teaspoon lime zest
¼ cup tamari
1 tablespoon grated ginger
¼ cup almond butter
½ cup cashews
1 teaspoon sesame oil (better toasted)
1 tablespoon agave nectar
1 red chili pepper
½ cup orange juice
For the rolls
4-6 rice paper sheets
warm water in a large mixing bowl
a handful of fresh leaves (spinach, lettuce, …)
1 carrot julienned
1 cucumber seeded and julienned
½ red bell pepper
½ yellow bell pepper
fresh herbs of choice (basil, chive, etc)
1. First of all, mix the ingredients of the marinade and add it to the coconut meat strips. Let it aside to marinate while you prepare the rest of the recipe.
2. Prepare the sauce by blending together all the ingredients for the dipping sauce.
3. Get the fresh vegetables all washed, cut and ready to be rolled. Quick dip the whole rice paper in warm water to soften just a little (literally in and out of the water in 2-3 seconds). It should still be firm once you lift it from the water. Lay wet rice paper on a flat surface or a large ceramic plate.
4. Place the ingredients for the filling on the lower half of the disc starting with the leaves, if you have any. It has to be a soft ingredient because the edges of julienned carrots, for instance, might pierce through the rice paper. Gently pull the lower edge of the wrapper over the filling by holding and tucking it in at the same time. Keep the roll tight and start folding also the sides towards the centre. Keep rolling until you have used up all the rice paper.
5. Dip in the sauce and eat straightaway.