For the spring roll wrappers, I made Sarma Melngailis' samosa wraps. I was a bit nervous about trying this recipe since I wasn't sure how it would pan out. So the first time I attempted these, at my dear friend Blythe's house, I halved the recipe to prevent wasting any or our precious young coconuts!
I was delightfully surprised to discover how easy and quick these wraps were to make - plus they held together just fine! The filling is really simple but I love it because I can really taste all the individual flavours of each ingredient, and the dipping sauce adds more flavours and saltiness.
Spring Rolls Wrappers:
2 cups young coconut pulp
Spicy Carrot Ginger Soup
I've never been much of a soup person, but i looove this soup! Its smooth and creamy, with a beautiful colour and refreshing taste. I make it on the less spicy side but more chili can be added for those who like a more firey dish.
On top I swirled young coconut cream - simply young coconut/water, bit of lemon juice, blended together.
3 -4 cups carrot juice
1 small avocado
Blend all ingredients together until completely smooth, starting with 3 cups of carrot juice and adding more if needed for a preferred consistency.
Dressing: Lime juice, Cilantro, Tahini, Nama shoyu, Ginger, Garlic, Agave
Salad: Spinach, Red pepper strips, Cucumber chunks, Avocado chunks, Carrot strands (made in a spiralizer), Zucchini strands , Fresh mint, Fresh basil, Cashews, chopped for topping