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Veggie Rice Wraps with Almond Dipping Sauce


Just renovating my kitchen would not be nearly enough of an undertaking for me and so I added another big one (or six) to the growing list. One of these big (and slightly scary projects) is ripe and ready and will be revealed on Monday. Oh yes! Let the suspense build now.  Moving on to the food.

Yesterday I shouted out for help for convenient, no cook lunches. How could I have forgotten one of my favourites? Now granted, this dish sort of requires a kitchen, but I do have access to one, just not my own. After I shared this video, many people emailed me for the recipe as I do a demo of these cool little ladies in my cooking class. So for the benefit of all you lovely ladies (and man or two) who read my blog but live in a galaxy far far far away (or in another city that is too far to commute), here you are.

I almost wish I could password protect this recipe by isolating IP Internet Addresses so that all of you in the Toronto area would have to come to my classes to get it, but I am not that nerdy.

If you think of other awesomely amazing filling ideas, let me in on the secret!

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Veggie Rice Wraps with Almond Dipping Sauce

  • Author: Meghan Telpner



For the Veggie Rice Wraps

  • Quantities and vegetable selection may vary from what is suggested. Below is the suggestion for one wrap.
  • 2 sheets Rice Paper (available in most health food or Asian food stores)
  • 1/4 Avocado, sliced lengthwise
  • 1 Carrot, grated
  • 1 Beet, steamed and sliced lengthwise
  • 1/4 Red bell pepper, sliced lengthwise
  • 2 inches Cucumber, sliced into long strips
  • 1/4 cup Baby spinach
  • 23 sprigs Fresh cilantro
  • 1/4 cup Glass noodles (optional)
  • salt/pepper to taste


For the Almond Dipping Sauce

  • Tastes just like peanut sauce, courtesy of Raw Food Made Easy by Jennifer Cornbleet
  • 1/2 cup raw almonds (or almond butter)
  • 1/4 cup water
  • 1 Tbs fresh lemon juice
  • 2 Tsp maple syrup or agave nectar
  • 2 Tsp tamari
  • 1/2 tsp crushed garlic
  • 1/4 tsp fresh ginger
  • dash cayenne
  • dash salt


For the Wraps

  • Soak one piece of rice paper in warm water until soften and pattern in paper is less noticeable.
  • Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  • Arrange veggies in a row along centre of rice paper. Add noodles first if using and greens last. Leave about 1 1/2 inches at both ends.
  • Fold in edges that meet the veggies and than wrap up sides.
  • Place second piece of rice paper in water to soften.
  • Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  • Place roll along centre of second piece of rice paper and wrap.
  • Other tips – you can use any assortment of veggies- raw, steamed, baked roasted.
  • This is a great thing to make at the end of the week when you have small amounts of leftovers remaining.
  • Rice paper is a great option to heavier wraps.
  • If making the night before they are going to be eaten, or if you have leftovers, either wrap air tight in plastic wrap or lightly cover with a damp cloth in a food storage container.
  • Also good to enjoy with your favourite pesto- coriander, basil, mint, kale…

For the Sauce

  • Place all ingredients in a blender and process until smooth.
  • Will keep in a stored container in the fridge for up to five days.
  • Can also be used as a salad dressing.

17 responses to “Veggie Rice Wraps with Almond Dipping Sauce”

  1. Tiffany says:

    I can’t wait to make this this wknd!

  2. Andrea says:

    I have a recipe like this that I picked up at a farmer’s market (Withrow Park, I think) last year but have never made. I should make it!

    I want one right now.

  3. Jes says:

    What a beautiful wrap! And I love the almond dipping sauce. I could totally go for one of these for lunch :)

  4. Cindy says:

    OH these look gorgeous AND DELISH! way gonna try them!

    Salad on the GO!

  5. BitterSweet says:

    I LOVE spring rolls like these- So colorful and fresh! I could seriously eat them every night for dinner, no problem.

  6. Desiree says:

    A. So excited to try these! I’ve been looking for a good gluten free/sugar free peanuty sauce to go with fresh spring rolls.

    B. I have to finally tell you I heart your blog in an almost creepy-stalkerish kind of way but I never comment (no worries on the actual stalking, I live in Seattle). Every time I open up my feed reader and see a new (or few) Making Love In the Kitchen post I make a little “Ooo!” sound and bounce a little in my strange erogonimic office chair that bounces. So – love you long time, just haven’t commented till now :-)

  7. Meghan Telpner says:

    That is so sweet! Isn’t stalking what blogs are for?

  8. Ricki says:

    Yum! And can’t wait for the big reveal. :)

  9. Sharon says:

    Do the rice wraps come in brown rice? Or are they just available in white rice?

  10. Lauren says:

    These look great! I am going to have to try them! Thanks!

  11. don hinton says:

    If you bake, steam anything – it is no longer raw. The enzymes are gone when you steam, bake it. steam the beets? = not raw recipe then.

    • Maeve Gallagher says:

      Indeed- feel free to leave the beets raw (would also be delicious- even spiralized as beet noodles) if you are looking to keep each and every bit of this recipe raw.

  12. Mila says:

    Yum! These seem like they would travel well. I’m gonna try these for a portable lunch.

  13. Expert Spotlight | What's Cooking? CNE Kitchen Roundup says:

    […] Veggie Rice Wraps  […]

  14. Crystal says:

    These look great! Could I substitute peanut butter for the almonds/almond butter in the sauce? I’m trying to use up what I have in the kitchen instead of buying something new and don’t have almonds or almond butter on hand. Or would I need to tweak the recipe to account for using peanut butter instead of almond butter?

  15. Barbara says:

    before sealing wrap add flower petals, carrot tops, any foraged greens – for an exotic look

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