Classical Thai spring rolls with sprout nutmeg cheese and tamarind sauce
Tools needed: dehydrator, blender, sushi mat
Ingredients for sheet:
1 young coconut
1 tsp psyllium husk
Pinch of salt
1//3 tsp agave nectar
Pinch grounded pepper
Water as needed
Preparation:
Blend all the ingredients in blender add water as needed
Apply over dehydrator sheet in a thin layer and dehydrate for 6-8 hours
Ingredients for mango:
1 mango cut in thick strings
Marinate ingredients:
2 tbsp tamari
Pinch of salt
1 tsp olive oil
Pinch of grounded garlic (dehydrate and grind)
Pinch of grounded pepper
Preparation:
Cut the mango into thick strings
Marinate it with all the ingredients and dehydrate for 12-14 hours
Ingredients for nutmeg cheese:
1/2 cup almond butter
Pinch of salt
1 tbsp olive oil
Pinch white ground pepper
Little vinegar
Pinch grounded nutmeg
1/3 tsp minced garlic
Water as needed
Nutmeg cheese preparation:
Add all the ingredients into a blender
Blend avoid watering
Ingredients for tamarind sauce:
1 cup tamarind soaked for 1 hour
tsp of chopped chilly
Pinch of salt
Salt as you taste
1/2 tsp minced garlic
2 tsp agave nectar
Tamarind preparation:
Blend all in the blender
Assemble:
Ingredients:
Papaya strings
Carrot strings
Ginger shredded
Shallots
Red bell pepper strings
Mung beans sprouts
Bock choi leaves
*savory mango
* Nutmeg cheese
* Tamarind sauce
* Coconut sheet rolls
Pinch sesame seeds
Preparation:
Use the coconut sheet over sushi roll
Fill with the ingredients keep aside the tamarind sauce Roll the mat carefully
Serve with tamarind sauce on top
