Vietnamese spring rolls with mango and cheese recipe

Ingredients

• 1 young coconut
• 1 tsp psyllium husk
• Pinch of salt
• 1/3 tsp agave nectar
• Pinch of ground pepper
• Water as needed
• 1 mango, cut into thick strings
• 2 tbsp tamari
• Pinch of salt
• 1 tsp olive oil
• Pinch of ground garlic (dehydrated and grind)
• Pinch of ground pepper

• ½ cup almond butter
• Pinch of salt
• 1 tbsp olive oil
• Pinch of white ground pepper
• Some vinegar
• Pinch of ground nutmeg
• 1/3 tsp minced garlic
• Water as needed
• 1 cup tamarind soaked for 1 hour
• 1 tsp of chopped chilly
• Pinch of salt
• ½ tsp minced garlic
• 2 tsp agave nectar

• Green Papaya strings
• Carrot strings
• Ginger shredded
• Shallots
• Red bell pepper strings
• Mung bean sprouts
• Bock Choi leaves
• savory mango
• Nutmeg cheese
• Tamarind sauce
• Coconut sheet rolls
• Pinch of sesame seeds

For Sheet, Mango and Marinade
1. Blend all the ingredients in a blender; add water when needed. Apply the mixture on a dehydrator sheet in a thin layer and dehydrate for 6-8 hours.
2. Cut the mango into thick strings. Marinate it with all the ingredients and dehydrate for 12-14 hours.
For Nutmeg Cheese and Tamarind Sauce
3. Put all the ingredients into a blender and blend; avoid making it too liquid. Blend all the ingredients in the blender.
For Spring Rolls
4. Use the coconut sheet on a sushi roll mat. Fill with the ingredients and keep aside the tamarind sauce. Roll the mat carefully. Serve with tamarind sauce on top.