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Coconut Spring Rolls with Ginger Peanut Sauce

Coconut Spring Rolls with Ginger Peanut Sauce

Jul 22nd 2016


You just can't go wrong with mango coconut wraps and ginger peanut sauce. Toss in a little quinoa for substance and protein, veggies for color and crunch, avocado for healthy fat, and fresh herbs for flavor, and you've got a gourmet meal in minutes! 

Makes 4 wraps

Ginger Peanut Sauce


  • 1/2 cup Jungle Peanuts
  • 2 Tbsp soy sauce 
  • 1 Tbsp Coconut Palm Sugar
  • 1/2 lime, juiced
  • 1 Tbsp apple cider vinegar
  • 1 small garlic clove
  • 2 tsp fresh grated ginger
  • 3 Tbsp water


Blend all ingredients in a high speed blender until smooth.

Spring Rolls


  • 4 Coconut Wraps
  • 1/2 cup cooked Quinoa
  • 1 cup water
  • 1 carrot, shredded
  • 1/2 red bell pepper, sliced
  • 1 avocado, sliced
  • 1 mango, sliced
  • 1 package microgreens or sprouts of choice
  • 1/2 cup fresh basil
  • 1/2 cup cilantro

Directions: Bring quinoa and water to a boil. Lower heat and simmer until liquid is fully absorbed. Allow to cool. Place all ingredients on coconut wrap. Spread a few dollops of ginger peanut sauce on top,  roll up diagonally and enjoy!