These rice wraps are vegetarian, but you could add chicken, beef or shrimp if you like. I opted to use almond butter, but peanut butter would also be delicious.
Paleo, Vegetarian, Gluten-Free, Dairy-Free
- 12 sheets rice paper
- ½ cucumber, julienned
- 1 red bell pepper, julienned
- 2 medium carrots, peeled and julienned
- ¼ red cabbage, shredded
- 2 cups romaine or Boston lettuce, shredded
- 3 sprigs fresh mint leaves
- ½ cup cilantro, roughly chopped
- 2 garlic cloves
- 3 tsp. sesame oil
- ¼ cup natural almond butter
- 1-inch fresh ginger, peeled
- 1 lime, juiced
- 2 tbsp. tamari (or coconut aminos)
- 1 tsp. maple syrup or honey
- 1 tbsp. water, plus more as needed
- Make the dipping sauce by adding all of the ingredients to a small food processor and blend until smooth. Depending on the consistency of your almond butter, you might need to add a little more water to the sauce to help thin it out a little; you don’t want it to be runny, but you also don’t want it to be a thick paste. (If you don’t have a food processor, you can whisk the ingredients together in a small bowl, however, ensure that the garlic and ginger are as finely minced as possible.)
- Time to roll. Make yourself a rolling station by laying out all of your chopped vegetables, herbs and rice paper wraps.
- Add hot water to a large bowl and place it on the counter with a damp tea towel next to it, just by splashing a little water on it. (The dampness of the tea towel ensure the wraps don’t stick to it.)
- One at a time, place a rice paper into the bowl of hot water until it is submerged and becomes soft to the touch. This should take about 10-15 seconds depending on the temperature of your water.
- Remove the soft rice paper from the bowl of water and lay it flat on the tea towel. You many need unfold any corners that may have turned up to ensure it is laying as flat as possible.
- Add the fillings of your choice to the centre of the rice paper, about 1/4 of the distance to the top of the paper. Be careful not to overfill it as the paper will tear, begin with a smaller amount and the adjust accordingly on your next one.
- Fold the top portion of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in, and roll forward until closed. Everyone has their own technique when it comes to rolling, so find what works best for you! (If you find your paper drying out as you roll it, just add a little water to your fingertips to help keep it malleable.)
- If you mess up, just remove the vegetable filling, discard the faulty rice paper and start over. Once rolled, set your completed rice paper wraps aside until all 12 are rolled, this will also help them to dry a little.
- Serve the rolls with the delicious dipping sauce!
- Rolls can be stored in the fridge for up to 3-4 days.