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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.