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!
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