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Veggie Rice Wraps with Almond Dipping Sauce

Veggie Rice Wraps with Almond Dipping Sauce

These rice wraps can be easily customized to suit your tastes and the produce you have on hand! For a picnic, you can pack these in a tempered glass container with a slightly damp cloth to help keep the rice wraps moist and pack the sauce in a small mason jar. 

  • Duration
  • Prep Time
  • 4 Servings as a side, 2 Servings as a mealServings


Veggie Rice Wraps

  • 8 sheets rice paper
  • 1 avocado, peeled and sliced lengthwise 
  • 1 carrot, grated
  • 1/2 red bell pepper, sliced lengthwise
  • 1/2 red apple, peeled and sliced into matchsticks
  • 4 inches cucumber, sliced into long strips 
  • 1 cup (250 ml) baby spinach
  • 1/4 cup (50 ml) cabbage, shredded
  • 2 organic eggs, whisked in a bowl, cooked as an omelet, then sliced into thin strips (optional)
  • 4 sprigs cilantro

Almond Dipping Sauce

  • 1/2 cup (125 ml) almonds (or almond butter)
  • 1/4 cup (50 ml) water
  • 1 tablespoon (15 ml) lemon juice
  • 1 tablespoon (15 ml) maple syrup
  • 1 tablespoon (15 ml) tamari
  • 1 small garlic clove, minced
  • 1 teaspoon (2 ml) ginger root, grated
  • Sea salt and cayenne to taste


Veggie Rice Wraps:

1. Soak one piece of rice paper in warm water until soft. Care­fully remove, allow excess water to drain, and lay out on flat sur­face. Arrange veg­gies in a row along cen­ter of rice paper. Add greens last. On your first few attempts, fewer veg­gies will be eas­ier to roll.

2. Leave about 1½ inches (4 cm) at both ends and care­fully roll the wrap up, leav­ing long edges open. You’ll take care of those with the sec­ond piece of rice paper.

3. Soak and drain a sec­ond piece of rice paper, and lay out on flat sur­face.
Place roll along cen­ter of sec­ond piece of rice paper, fold­ing end edges in
first and then roll in remain­ing sides.

Pack it! If you make extras to take for lunch the next day, store in an air­tight con­tainer with a slightly damp cloth or paper towel to help keep the rice wraps moist.

Almond Dip­ping Sauce:


1. Put all ingre­di­ents in a food proces­sor and process until smooth. You may need to scrape down the sides with a spat­ula and re-process.

Photo by Catherine Farquharson

Excerpted from Undiet: Eat Your Way to Vibrant Health. Copy­right © 2013 Meghan Telp­ner. Pub­lished by McClel­land & Stew­art, a divi­sion of Ran­dom House of Canada Lim­ited. Repro­duced by arrange­ment with the Pub­lisher. All rights reserved