Aren’t these beautiful?! I had a version of these a few weeks ago that were made by my very good friend, Chef Matthew Purnell from Living On The Veg. He made these during a raw foods class that he was teaching and they were amazing! The original recipe featured a wrap made of coconut meat that was created by dehydrating it until it was a pliable wrap.
I’ve altered the recipe to fit the ingredients I had on hand and I absolutely loved the results. These are the best potsticker wraps I’ve ever tasted – hands down. The best part is that it is so simple to make! These would be fantastic for a party or get together – just don’t forget to make the dipping sauce! Even though these are not your traditional potsticker, they are a fun variation that is beyond delicious. Enjoy.
Sarah
Ingredients:
For the wraps:
- 6-8 spring roll wraps (also called rice paper wrappers)
- 2 cup raw almonds
- 1/4 cup carrot, minced
- 1/4 cup celery, thinly sliced
- 3 green onions, finely chopped
- 10 mushrooms, diced
- 1/4 cup fresh ginger, minced
- 1/4 cup Nama shoyu, reduced sodium soy sauce or tamari
- 1/4 cup toasted sesame oil
- 2 tbsp fresh lime juice
- 1 red bell pepper, thinly sliced
- 1 ripe avocado, cut into 1/4″ sliced
- 2 cups sprouts of your choice (I used pea sprouts but onion or sunflower would be great too)
For the dipping sauce:
- 1/2 cup Nama shoyu, reduced sodium soy sauce or tamari
- 1/2 cup brown rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, minced
- 1 clove garlic, minced
- 1 green onion, finely sliced
- 1 tbsp coconut nectar
- 1 thai or Serrano chili pepper, finely diced (optional)
Preparation:
For the wraps:
- Place the almonds, carrots, celery, green onion, mushrooms, ginger, soy sauce, sesame oil and lime juice in a food processor and process until you have a ‘meat-like’ consistency. Set aside.
- Fill a large shallow bowl with about 1 inch of slightly warmed water. Place a spring roll wrapper in the center for 3-4 seconds or until the wrapper is pliable.
- Transfer the wrapper to a bamboo mat or damp dish towel (do not place the wrapper directly on your work surface or on a plate – it will stick and you will not be able to roll it properly).
- Place 4-5 tbsp of filling in the center or each wrap. Add in 2-3 slices of each red pepper and avocado plus a side of sprouts.
- Carefully fold one side of the wrap over and continue rolling, tucking in as you go.
For the dipping sauce:
- Place all the ingredients in a small bowl and whisk together until combined. You can also place the ingredients in a blender and pulse once or twice until throughly mixed.
Notes:
Both the wraps and the dipping sauce can be made ahead of time. The wraps are best when stored separately and assembled right before serving. The filling can be stored in an airtight container in the fridge for up to 3 days. The dipping sauce can be stored in the fridge for up to 5 days – this sauce is also great served over Crispy Fried Rice or as a dipping sauce for our Sesame Rice Balls.
For a completely raw option substitute the spring roll wrapper with a golden coconut wrap. Simply add 5 cups of coconut meat, 1 tsp tumeric and 1 tsp sea salt to a blender and process until smooth. Transfer the mixture to a teflex sheet and use a spatula to spread evenly. Place in a food dehydrator for 8-12 hours or until throughly dried. Cut into desired size with kitchen shears. Refrigerate until needed.
