Light and refreshing for any time of day.
1 Young coconut meat with a bit of water, (cut, drained, scraped)
1 teaspoon Salt
1 Cucumber, Julienned
1 Carrot, Julienned
1 Avacado, Sliced
½ cup Sprouts
2 Leaves Napa Cabbage, Trimmed
¼ cup Tamari
1 Clove Garlic, Minced
1 teaspoon Ginger, Grated
1 Spring onion, Sliced thin
2 tablespoon Agave
1 tablespoon White vinegar
¼ teaspoon Red Pepper Flakes (optional)
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.