Did you know that the more vibrant the food, the more antioxidant dense it is? These wraps are an easy way to pack in your daily dose of health foods. Splash them in our decadent natural peanut butter ginger sauce and you’ll have a new go-to lunchtime treat. We chose veggies to represent every colour of the rainbow, but pick and choose your favourite veggies to make these fit what you have in the fridge.
Make time: 15 minutes | Makes 3-10 wraps | Vegan | Gluten Free
- Rice paper wrappers
- Romaine lettuce (chopped)
- Red cabbage
- Yellow bell pepper
- Green onion, cilantro and mint
- Rice paper
- Sriracha for heat
- ⅓ cup natural nudefood peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons agave, honey or maple syrup
- 1 tablespoons sesame oil
- 2 cloves garlic
- 1 tsp ginger
|1. While boiling 2 cups of water, chop lettuce, cabbage, bell pepper, carrot and cucumber into thin long strips. Cut green onion (Using scissors is a stellar hack), cilantro and mint depending on the herbs you would like to add.|
2. Mix nudefood Peanut Butter, rice vinegar, soy sauce, agave, sesame oil, garlic and ginger to make the dipping sauce.
|3. Add hot water to a plate or pan that will fit and submerge the rice sheet. Put paper in and push it down gently with a wooden spoon. until completely submerged (it may float up so keep an eye on it so you can poke it down again). Soak for about 10-20 seconds then take it out of the water, shake it off and move to a plate.|
|4. Pile on lettuce, cabbage, bell pepper, carrot, cucumber, green onion, cilantro, mint, siracha and any other filling items you like. Fold rice wrap like a tortilla: fold the bottom up and roll over to one side and press the rice wrap up to seal the other end. Repeat until you have as many wraps as you hope to make!|
Dip into the peanut ginger sauce, and enjoy!