Description
A delicious recipe for lunch or dinner packed with vegetables.
Ingredients
Scale
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 grocery 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
- 2–3 sprigs fresh cilantro
- 1/4 cup glass noodles (optional)
- salt/pepper to taste
For the Almond Dipping Sauce
- 1/2 cup raw almonds (or almond butter)
- 1/4 cup water
- 1 Tbsp 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
Instructions
For the Veggie Rice Wraps
- Soak one piece of rice paper in warm water until soft 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 the 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 the first roll along centre of second piece of rice paper and wrap.
- Enjoy with dipping sauce, or with your favourite pesto.
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.
- Prep Time: 15 minutes
Keywords: gluten-free, dairy-free, rice wraps, veggie wraps, veggie rice wraps, rice rolls, plant-based