Lunch/ Recipes

Coconut Spring Rolls with Ginger Peanut Sauce


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



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!



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