Sweet & Sour Veggie Wraps
Cuisine: Raw Vegan
Prep time: 5 mins
Total time: 5 mins
Wraps are hugely popular and convenient. Here's Scott's version of a Spicy Wrap using Vegetables GLUTEN-FREE, DAIRY-FREE
  • 1 choko or zucchini/courgette, julienned and soaked in limejuice
  • ½ red bell pepper (capsicum) diced
  • 2 spring onions (scallions) peeled
  • ½ small cucumber, diced
  • 2 medium tomatoes, diced
  • ½ kaffir lime leaf, vein removed, and leaf finely chopped
  • 2 tbs lime juice
  • salt and freshly ground flat pepper, to taste
  • green leaves such as lettuce, spinach, kale, collard or chinese cabbage (choose leaves without too many veins)
Dipping Sauce:
  • 1 garlic clove, crushed
  • .5 cm fresh ginger, peeled
  • ¼ macadamia oil
  • ⅛ cup Nama Shoyu (organic, fermented light soy sauce)
  • 1 red chilli
  • 2 tsps Agave (add more to taste)
  • Juice of 1-2 limes
  • salt and freshly ground black pepper to taste
  • ¼ cup coriander, chopped (for garnish)
  1. Combine the chokos or zucchini, shallots, cucumber, tomatoes, kaffir lime leaf, coriander and lime juice in a bowl.
  2. Mix to combine and season with salt and pepper. Set aside.
  3. Remove the veins from the greens so that the leaves fold easily and begin to fill the leaves with diced vegetables from the end of the leaf closest to you.
  4. By doing it this way it will roll up easily.
To make the sweet and sour dipping sauce:
  1. Blend the ingredients in a blender until smooth.
  2. Taste and adjust the seasoning.
  3. Serve in small diping dishes alongise the wraps.
  4. Garnish with coriander.
Serves 2
Recipe by Scott Mathias Raw at https://scottmathiasraw.com/thats-a-veggie-wrap/