Fresh Lumpia with Cashew Date Sauce
Servings: 10 Wraps
Ingredients
The Filling
- 1 Cup Prawns cut into one cm pieces
- 1 Cup Butternut Squash peeled and cut into cubes
- 1 Cup Green Beans cut into one inch slivers
- ½ Cup Carrots sliced into thin sticks
- ½ Cup Diced Onion
- 2 Garlic Cloveds crushed and minced
- salt and pepper
- 2 Tablespoons Olive Oil
The Wrap
- 1 Packet Turmeric Coconut Wrap
- 1 Packet Moringa Coconut Wrap
- 1 Head Green Leaf Lettuce washed and dried
The Sauce
- ¼ Cup Cashew Butter
- ¼ Cup Warm Water
- 1 Tablespoon Date Syrup
- 1 Clove Garlic Minced
- Salt and Pepper
- 2 Tablespoons Chopped Cashew Nuts
Instructions
Make the Filling
- In a wok or large fry pan stir fry the prawns with about a teaspoon of oil and some season with salt and pepper just until it turns pink. Take out and set aside.
- In the same wok add in all the oil and the onions and garlic. Cook until fragrant and then add in the butternut squash and cook until it's soft, about 5 to 7 minutes. Then add in the beans and carrots and cook for another 2 minutes to heat through. It's nice to keep them crunchy for texture. Add the prawns back in and stir fry for a minute.
Make the Sauce
- In a large bowl place in all the ingredients except for the chopped cashews. Mix well until fully incorporated. You can also use a mini blender to make it easier.
Put it all together
- Take a wrap and place a lettuce leaf on it and spoon about 2 tablespoons of the filling. Then take the bottom corner and fold it up and fold the corners over. You may need a tooth pick to secure it. Sprinkle some cashew nuts on top and serve with the sauce on the side.