We have unlocked the exotic and mysterious flavor profile of Thai cuisine, and with the help of our gluten-free, raw Coconut Wraps and minimally processed Kelp Noodles, we’ve enhanced the goodness even more! Crunchy summer vegetables, fresh aromatic herbs, light kelp noodles and a sweet & spicy peanut sauce create a luxurious spring roll, perfect for summertime lunches, appetizers or dinner on the go!
Directions for Thai Veggie Spring Roll:
- 2 lg shredded organic carrots
- 2 med chopped green onions
- ½ sliced pepper (any color!)
- ¼ cup sliced red cabbage
- 1 tbsp Botija Olive Oil or Coconut Oil
- ¼ cup minced cilantro (leaves & stems)
- 1 cup chopped Gold Mine Kelp Noodles
- 1 med sliced Avocado (optional)
- Small handful chopped basil & mint
- Sunfood Coconut Wraps
- Salt & Pepper to taste – we recommend ¼ tsp of Pepper and 1 tsp of Himalayan Salt.
In a bowl, combine carrots, green onion, cabbage, olive oil, cilantro, salt & pepper- allow to marinate at room temperature 5-10 minutes. Meanwhile, place noodles in a medium bowl in warm water and a pinch of salt, allow to soak for 5-10 minutes until noodles are desired texture, drain noodles and cut into small strands. Open a Sunfood coconut wrap and put 3 tbsp of the veggie mixture and 3 tbsp of noodles into wrap, add sliced avocado with basil and mint. Fold the bottom edge over filling, fold in both sides and roll up tightly. Cut in half and enjoy with a sweet & spicy Peanut Sauce!
Directions for Sweet & Spicy Peanut Sauce:
- ½ cup Peanut Butter
- ¼ cup Vinegar
- ¼ cup Water
- 2 tbsp Honey
- 2 ½ tbsp Tamari
- 1 ½ tbsp Lime Juice
- 1 tsp Botija Olive Oil
- 1 tsp Red Pepper Flake
- 1 tbsp Jungle Peanuts
In a bowl, mixer or food processor- combine all ingredients until creamy. If using a blender/mixer or processor, make sure not to over-blend the mixture! Sauce may appear “broken” at first, continue mixing until desired consistency is reached.