I want to be a better wrapper.

[blessed]

Hi to everyone.
Say, do any of you all know how to prepare a wrap similiar to rice paper for making vegetable eggrolls?
I have tried collard greens and it does not hold together well and I tried cabbage leaves and those don't either.
I saw a picture of something that looked like rice paper but they said it was cabbage.
Can anyone please help me. I've been taking my raw lunch to church for the midday lunch break in between Sunday School and Church service and it is drawing quite a bit of positive attention and it makes me want to make a "Real Impact".
There are a lot of sickness resulting from all the cooked food I see the people eating and they like to see that you can eat raw and that it looks appetizing.

Ann

[Rawkinlocs]

Here's one you can try:

Spring Roll Wraps
by Elaina Love - taken from "The Complete Book of Raw Food"
================

4 large carrots
2 avocados, skinned and pitted
1 tsp. celtic sea salt
1 TBS. lemon juice
1 1/2 c. flax meal (1 cup of whole seeds before grinding)

Blend carrots w/ 1 cup of water until smooth. Add avocados and salt and blend 'til smooth.

Pour into mixing bowl. Add flax meal and mix by hand.

Place 1 1/4 cups of the batter on teflex sheet (or fruit roll tray, parchment paper, etc.) and spread thinly and evenly.

Score the tray of batter into 4 strips in one direction and 2 sections in the other direction.

Dehydrate at 105 degrees for 1 to 2 hours.

Flip wraps over and remove teflex sheet. Continue to dehydrate until wraps are still moist but dry enough to store. Store in ziploc bag at room temp. for up to a week, or in fridge for months.

Tip: If wraps seem too dry when you take out of dehydrator, place them in a ziploc bag with a moist, unbleached paper towel and seal it. Leave bag in a warm place and the wraps will be soft within 20 minutes.

[ReneeSC]

I have this book - but totally have missed this. Thank you!!

[rawpriestess]

you can use raw nori wraps, this works well, and a touch of liquid holds them together, plus they are black, so they really stand out.

when I use cabbage leaves, I dehydrate them until they are wilty, this makes them real easy to wrap and they hold together if you use a bit of cashew cheese inside of them, or pate' holds them together too.

Also, on Alissa's DVD, she ties them together with really long stings made in the saladacco, of beats, or whatever, they do look gorgeous.

Also the recipe in the previous post, sounds wonderful.

[blessed]

Thank you, Rawpriestess,
This is exactly what I wanted to use, cabbage and collard and other raw leaves but couldn't get them to hold together. I can't wait to try the tip you gave me.
My husband is always in a hurry and with a tight budget I can make the wraps without spending so much money for ingredients.
Thank you so much!

Ann

[Rawkinlocs]

I have this book - but totally have missed this. Thank you!!

Renee, you're welcome! :)

Blessed, glad you found what will work for you! :)

[blessed]

I love both of the recipes for wraps that you gave me, when I am able to afford the ingredients and get a dehydrator that I can lay the wrap out flat I will try yours. The one I have none came from a thrift store and is the round kind.
I did use your tip Rawpriestess and it worked out great, the wrap held together and I can't wait to try it out on my husband 1st. It will make eating his lunch easier.
Thank you very much.

Ann

[rawpriestess]

Oh, you are so welcome, and I'm glad it worked for you.

I can't wait to try the recipe Rawkinlocs posted, it sounds sooooo good.