Vietnamese Summer Wraps
These wraps are great for long, lazy summer conversations. Just place all the components in the middle of the table and let your friends participate, assembling their own portions.
1/4 cup nama shoyu
1/4 cup mirin
1/4 cup freshly squeezed lime juice
1 tablespoon sesame oil
2 tablespoons agave syrup
1 small chili - seeded and minced
1 small green papaya-peeled, seeded and thinly julienned
1 large carrot - thinly julienned
a carrot sized piece of daikon radish- thinly juliened
1/4 cup fresh ginger - thinly julienned
1/2 cup chopped almonds - preferably soaked and dehydrated
1 tablespoon (any) nut oil
1 head of Boston lettuce or another wrapper of choice
1 cup meat of fresh young Thai coconut - sliced (can be omitted, just add more avocado)
1 ripe avocado - peeled, pitted, and sliced
1 handful fresh basil and/or mint leaves
1 handful sunflower sprouts
In a small bowl, whisk together the nama shoyu, mirin, lime juice, sesame oil, agave, and minced chili. Pour the mixture over the julienned vegetables, sprinkle with salt and toss to combine. Let sit for at least 30 minutes. Drain before serving.
Mix the almonds with oil and salt to taste, set aside. Separate the leaves, wash and dry gently with paper towels.
Place a small amount of the julienned salad in the middle of each leave, add avocado slices, coconut meat, herbs and sprouts, and sprinkle with salty almonds. Carefully fold in the sides and enjoy!