Veggie Rice Wraps with Almond Dipping Sauce
Servings
4 Servings
Ingredients
- 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
- 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
Instructions
- Veggie Rice Wraps:
- 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.
- 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.
- 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:
- Directions
- 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