Recipe Directions

1. Puree cocnut meat with salt and spread evenly on teflex sheet thinly, dehydrate on about 95 for 2 or 3 hours. Peel off and flip over let stand till dry but flexible. 2. Assemble spring roll but placing the cabbage down on the coconut wrapper, then add in cucumbers, carrots, avocado and sprouts. 3. Roll the wrapper tightly, bringing the bottom up and folding like a burrito. 4. Mix the remaining ingredients in a dipping bowl.

Harmonylia's Thoughts

Light and refreshing for any time of day.

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Oh my god, angie thanks sooooo much, that sounds sooo good. I can't wait, we are having "chinese" tonight, and this sounds just so wonderful, you ROCK!!!

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Okay, so I'm not in the mood for "light and refreshing" today as much as I am for "flavorful and filling" - so I shredded some cabbage, marinated it in a mix of: nama shoyu, sesame oil, fresh ginger and minced onion. Then I wrapped the marinated cabbage in the wrap and dipped in sweet-hot mustard (mustard powder with a little agave) - actually I ended up spreading the mustard mixture onto the wrap because it was so thick. YUMMMMMMMM! Good thing I made a double batch of the wraps :) The wraps didn't have any trouble holding together with the marinated cabbage in them, so I am excited to try lots of other fillings. I am thinking of a dim sum with the "grilled meat" from this site as a base for the filling...mmmmmmm!

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It's one here - "dim sum raw and simple" - I didn't have all the ingredients for the fillings she suggested, so I did part of one filling and part of another. The key for me was the wrapper and the dip! Either Nama Shoyu(I know, not raw) and mustard powder, or mustard powder with a little agave for a sweet-hot mustard dip? I didn't try it with agave yet.

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Oh Man! Angie could you post the recipe for this???? I would adore it!!! I love dim sum and miss it so much!!!

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I just made dim sum with these wrappers. I dehydrated them partway, put the filling on, wrapped it up so the slimy side of the wrappers stuck it together on the outside, and then put them on a mesh dehydrator and dehydrated a little longer so they were dry enough to pick up but still squishy a little - like the real texture of my old favorite dim sum wrappers, but waaaaaay better! Yum! Yeah, I will definitely be experimenting with these a lot. :)

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Wow angie, i didnt consider that, but having a meatier filling would be wonderful. I'm trying to find a great replacement for the bean thread noodles lol, let me know how it comes out and I will try it as well. My chick-un strips kinda bombed in texture (they fell apart) but they taste really good, so I'm trying to figure out a way to repair them. I'm thinking chick-un balls or rawsage.

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Yum! I found recipes for grilled meat and tangy southern barbecue sauce that claim to be an amazing substitute for barbecue beef. I wonder if it would work in these wraps? I can't wait to buy more young coconut so I can make these wraps!

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All your comments are so very flattering, I am hoping to convince the rest of my family to convert at least partially so you give me hope lol. I have more reason to uncook lately because I committed to the 100% raw for a week so if I want to eat more than salad, this is how to do it. I found a recipe for chick-un strips so they are dehydrating now, I will let you know how they come out. I'm thinking bar-b-cue burritos!

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i am putting every one of your recipes in my recipe box!! yummyy can't wait to try this!

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Wow these look amazing! I can't wait to try them!!! You are one gourmet raw chef!!! I look forward to more of your recipes!!!

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This is inspiring me get a dehydrator ASAP,they look delicious!

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Hi dexter, I never even thought of the basil and mint, but that sounds nummy! Angie, I'm not sure if the rolls will deteriorate with liquid. I'm sure if they are soaking,wet then they stand a chance of falling apart, but with a bit of marination and the cabbage leaf as the protection from the inner veggies, then they should be fine. They stood up pretty well to my dipping sauce. I love all the suggestions thank you so much.

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I don't know when, if ever, I'll be able to find young coconuts here, but I think I'll have to make this. But I will add sesame seeds to either the roll or sauce. I love sesame seeds and ginger. mm.

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Will it fall apart if I try to put some liquid/sauce inside with the veggies? Or if I marinate veggies first?

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ooh, this is amazing! You are a genius with the wraps - this may feed my love for a lot of Asian stuff - Yippeeee!

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Try adding a few sprigs of fresh basil and mint to each roll, YUM!

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Oh, yes!!!

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LOL oh pianissima that is so great! I will try that with mine when I make them tomorrow, my girls are anti-spice, but I am all for the burn! The dipping sauce is more of where I focused the spice. I think I'm going to try marinating my avocado in some chili and ginger before putting them in. This is great. I'm not sure about the ACV, I've never been fond of it, but will give it a try, thank you sooooo much!!!!

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i got the memo about constructive criticism for recipes. you might try to spice up your wraps with some turmeric and/or chili powder. but i'd have to try them to be sure....
also, you could use ACV instead of white vinegar to make it truly raw.

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Hi ardesmond2 the salt doesn't really play a lot into it, so don't worry about omitting it from the wraps. The first time I made them I didn't have it, but added it to play down the sweetness. So no worries there.

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wow coco wraps who knew.. I have to try this, I don't eat salt, does that play a big role in how the coco wraps taste.

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