I made this thai style dinner while in Australia and it was delish.
Spring Rolls For the spring roll wrappers, I made Sarma Melngailis'samosa wraps. I was a bit nervous about trying this recipe since I wasn't sure how it would pan out. So the first time I attempted these, at my dear friend Blythe's house, I halved the recipe to prevent wasting any or our precious young coconuts!
I was delightfully surprised to discover how easy and quick these wraps were to make - plus they held together just fine! The filling is really simple but I love it because I can really taste all the individual flavours of each ingredient, and the dipping sauce adds more flavours and saltiness.
Spring Rolls Wrappers:
2 cups young coconut pulp
1 1/2 cups young coconut water
(she adds sea salt and cayenne but I didn't)
Blend together until completely smooth.
Spread thin on a teflex sheet and dehydrate at 115 for 2-4 hours or until the top is dry. Flip onto a mesh sheet and continue to dehydrate 30 minutes or until the sheet can easily be handled and is still very pliable.
Arrange the filling ingredients in a line across the middle of the wrapper
Start rolling it up, tucking in the sides along the way.
The wrapper should be completely rolled up.
Dipping Sauce: Nama shoyu, Lime juice, Minced garlic, Minced ginger, Minced red chili
Gently mix together. Serve with spring rolls.
Spicy Carrot Ginger Soup
I've never been much of a soup person, but i looove this soup! Its smooth and creamy, with a beautiful colour and refreshing taste. I make it on the less spicy side but more chili can be added for those who like a more firey dish.
On top I swirled young coconut cream - simply young coconut/water, bit of lemon juice, blended together.
3 -4 cups carrot juice
1 small avocado
1/3 cup young coconut pulp
2 tbs agave
1/4-1/2 red chili
1" piece ginger root
1 small clove garlic
1/4 tsp sea salt
Blend all ingredients together until completely smooth, starting with 3 cups of carrot juice and adding more if needed for a preferred consistency.
No dinner is complete without salad (in my mind)...so here is a yummy spinach salad with the addition of thai flavours - much like the spring rolls. Unfortunately I don't have measurements but it can easily be played around with just by tasting and adding a bit more of "this" or "that".
Dressing: Lime juice, Cilantro, Tahini, Nama shoyu, Ginger, Garlic, Agave
Salad: Spinach, Red pepper strips, Cucumber chunks, Avocado chunks, Carrot strands (made in a spiralizer), Zucchini strands , Fresh mint, Fresh basil, Cashews, chopped for topping
A delicious gourmet raw meal without the addition of lots of nuts! yay! Not sure what a thai dessert would be...hmmm...well if i knew, I would have made that too!