This is a slightly sweet, slightly spiced wrapper that would work equally well for a blintz (with nut cheese, raisins, dates, and fruit) or a spring roll stuffed with savory veggies for dinner as in the photo. Each wrapper here has a different combo of kelp noodles, avocado, king trumpet mushroom, spiralized carrots, thinly sliced red cabbage, thinly sliced fennel, cilantro, and yellow tomato. Three wraps per person should make a satisfying dinner. On this plate is two large wraps, one appetizer-size wrap, and an appetizer-sized wrap I cut in half. I had to secure them with toothpicks because I overstuffed them!
taken from “raw food real world”, this recipe is not meant for the faint of labor intensive prep work, but the results are magical: a true crepe wrap, useful for every type of filling you can imagine. we used a cafe gratitude cheese recipe and made greek wraps, cauliflower rice and “refried beans” for a “burrito”, AMAZING! perfect for those who are non-believers that raw can taste like the real thing.