Cambodian Turmeric Wraps


For the wraps:

1/2 cup rice flour

2 cups chickpea flour

2 cups almond milk or filtered water

1 tsp turmeric powder

For the filling:

1 cup or tin cooked smashed black beans

1/2 head of cauliflower, cut into florets

Fresh spinach

3 grated carrots

2 peppers

1 cup sprouted mung beans

1 tsp paprika

2 T coconut oil

Salt & pepper



Roast cauliflower, paprika, salt, pepper and coconut oil in oven for 30 min. Mix flour, turmeric and milk/water in a bowl. Add more water or flour if needed. Heat oil in frying pan or even better – use non-stick pan. Place thin layer of mix in pan and let sit till bubbles appear. Flip over. When ready fill your wraps with cauliflower, fresh grated carrots, peppers, mung beans and more if you have room!

Serves 4

Source: Anja Wilhelmer