colourrolls2

Recipe: Colour Wheel Wraps – Rokusha

Summary: Here, we combined maki-sushi rolling techniques with our favourite spicy Thai wrap recipe. The result was exactly what I’ve imagined and dreamed of making – a flavourful and striking dish. This particular rolling technique is called Rokusha or colour wheel, a very appropriate title.

Ingredients

  • Green Wrapper
  • 3 cups zucchini – cubed
  • meat of 1 fresh young Thai coconut
  • 1/4 cup water of young Thai coconut
  • 1/4 cup ground golden flax seeds
  • 1 bunch cilantro
  • salt and pepper to taste
  • Yellow Wrapper
  • flesh of 2 ripe mangos
  • 2 1/2 medium carrots
  • meat of 1 fresh young Thai coconut
  • 1/4 cup water of young Thai coconut
  • 1/4 cup ground golden flax seeds
  • 1 teaspoon turmeric
  • Purple Wrapper
  • 1 small papaya OR 1 large mango
  • 1/2 small beet root
  • meat of 1 fresh young coconut
  • 1/4 cup ground golden flax seeds
  • Filling
  • 1/2 cup chopped raw cashews
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sea salt
  • 1/4 cup agave syrup
  • 1/2 cup lemon juice
  • 2 tablespoon chopped ginger
  • 1 small chili – seeded and chopped
  • 11/2 tablespoon nama shoyu
  • 1 cup raw almond butter
  • 1/2 head savoy cabbage – shredded
  • 1 handful cilantro
  • 1 handful basil – torn
  • 1 handful mint leaves
  • 1 large carrot – cut into thin strips
  • 1 large mango – cut into strips
  • 1 cucumber – seeded and cut into strips

For recipe instructions visit Golubka Kitchen by clicking here!