Rainbow Vegan Squid Fresh Spring Roll

Rainbow Vegan Squid Fresh Spring Rolls

Rainbow Vegan Squid Fresh Spring Rolls made with Copra's organic young Thai frozen nam hom coconut meat
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!

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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