Raw Vietnamese Spring Rolls

4 May

Raw Vietnamese Spring Rolls

Ooh, this looks yummy!
I really do love Asian food for kids because vegetables are so easily hidden in something enticing, like in sushi or this Raw Vietnamese Spring Roll, which is filled with mung bean sprouts, lettuce and mint leaves.  Not only that, but the rice paper has been substituted by dehydrated coconut milk.  The mix of  the sweetness in the coconut and the slightly spicy sauce makes for a really refreshing appetizer on a hot day.
The Coconut Paper: I discovered the idea of using coconut as the wrap from The Farm.
Puree together the fresh juice and the fresh meat until you get coconut milk.  Pour these in rounds on a Texflex sheet and dehyrdate at 105F till dry, about 6-8 hours.  Carefully lift the coconut paper and set aside.
The Filling:
kelp noodles, rinsed and soaked for 1 hour to soften, optional (I have heard this isn’t really raw – but I’m not sure, you can just use more mung beans if you don’t have any kelp noodles)
mung beans sprouts
fresh mint leaves
Place coconut paper down, followed by lettuce.  Add the rest of the filling on top. Wrap. Serve with the sauce and garnish with mint sprig.
The Sauce:
Blend together in a food processor:
2 pieces chili, like jalapeno, seeded (optional if your kids don’t like them)
2 cloves garlic
1/4 cup honey
1/2 cup water
1/4 cup lime juice
1/4 cup sweet miso paste
1 tbspn carrot

Mung Bean Sprouts are very cleansing but also nutritious and therefore great for detoxification.

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