Fresh, crunchy, and cruelty-free! This super easy and colorful spring roll is the ultimate vegan treat for the hot days by the pool!
This summer recipe is also a great way to make a fun lunch with the kids or a night-in with friends.
Ingredients
7 oz Copra’s organic young Thai frozen coconut meat
6 rice papers
1/2 red onion
1/4 cup mangoes
1/4 cup cucumbers
1/8 cup pickled ginger
1/8 cup sliced Thai red chilies
3 tbsp Copra’s coconut aminos
2 tbsp mushroom sauce
1 tbsp Copra’s organ coconut nectar
1 tsp capers
1 small lime
Black pepper
Coriander
Spring onion
Instructions
Step1. Start by defrosting your coconut meat, then slicing it.
Step 2. Place your coconut meat into a container, then pour into it your coconut aminos, carpers, mushroom sauce, coconut nectar, lime juice, and black pepper.
Step 3. Combine it well, then place it in the fridge to marinate for at least 30 minutes.
Step 4. Dice and slice all of the veggies.
Step 5. Grab a bowl filled with water. Dip your rice paper into the water, then place it flat on the table.
Step 6. Add the fillings: Mangoes, chilies, cucumber, onion, ginger, herbs, and marinated coconut meat.
Step 7. Carefully roll the paper over the filling, then fold in the sides. Finish rolling, then repeat.
Step 8. Make a simple sauce for dipping using coconut aminos, coconut nectar, vinegar, and chili paste. Enjoy!
