Ingredients
Scale
- Rolls
- 1 daikon [8 thin slices]
- 1 red bell pepper [thin sliced using mandolin]
- 1 portobello cap [thin slices]
- 1 zucchini [thin slices]
- 1 carrot [shredded]
- 1/2 head of red cabbage [thin sliced]
- Spicy Coconut Curry Sauce
- 1 tbsp. olive oil
- 1/3 c. light coconut milk [canned]
- 1 tbsp. curry powder
- 1/2 t. sea salt
- 1/4 t. garlic powder
- 1 t. red pepper flakes
- 1 tbsp. lemon juice
- 2 tbsp. soy sauce
- 1 1/2 tsp. coconut palm sugar
Instructions
- Prepare vegetables as described above.
- Lay out 2 slices of daikon, overlap one slice on top of the other.
- Layer veggies in any order – we did zucchini, portobello, red cabbage, red bell pepper, carrot.
- Carefully roll it up and secure using a toothpick.
- For sauce:
- In a small bowl, combine coconut milk, sea salt, soy sauce, and coconut palm sugar.
- In a small saucepan, heat olive oil on high.
- Add red pepper flakes, garlic powder, curry powder lemon juice and stir for 30 seconds to 1 minute.
- Pour in coconut milk mixture and stir on high heat for 2-3 minutes.
- Sauce will thicken. Set aside for dipping.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Asian