Veggie Rice Wraps with Almond Dipping Sauce

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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