Rice Paper Wraps Recipe
In my pursuit of finding new ways to incorporate raw foods, especially veggies into my diet in a gluten-free way, I have joyfully discovered delicious and convenient rice paper wraps!
This is how I made them today, but the options are endless.
I sliced the following as thinly as possible if they needed it:
green cabbage
carrot
mung bean sprouts
scallion (green onion)
cucumber (I removed the seeds inside)
yellow bell pepper
fresh cilantro
I then soaked the rice papers, one at a time, in a bowl of hot water for about 5 to 7 seconds to soften.
Lay the rice paper on a plate and add your veggies about 2 inches from the bottom and from the sides, not adding too much because you are going to be rolling it up.
I also added a few dry roasted peanuts.
Then, starting at the bottom, fold the rice paper up and over the veggies, leaving the top part flat and open. You want to fold the bottom up to about half way or so, wherever your veggie pile ends. Then fold the sides over your veggies, as tightly as possibly without breaking the rice paper. Then continue to roll the whole thing up from the veggies to the top. Most rice paper packaging will include instructions on the best way to wrap it up.
I made a dipping sauce of the following:
2 TBS. peanut butter with a TBS. or so of hot water added to soften it. You can also zap it in the microwave with the water for 20 seconds or so.
Stir, then add the rest of these ingredients.
a few TBS of raw, apple cider vinegar to taste.
a few squirts of dark agave nectar to taste
a dash each, to taste, of
cayenne
garlic powder
onion powder
ginger powder
dried mint, or fresh if you have it
a few squirts of bragg's liquid aminos, or soy sauce
Stir all of this together, adjusting the spices to taste.
If you can't eat peanuts, you could use almond butter, or a jarred sauce like hoisin sauce or whatever you like best.
This is a vegan recipe, but you can add just about anything to these rice papers...
shrimp, chicken, rice, quinoa, avocado, last night's leftover cooked veggies, etc.
Enjoy!
This is how I made them today, but the options are endless.
I sliced the following as thinly as possible if they needed it:
green cabbage
carrot
mung bean sprouts
scallion (green onion)
cucumber (I removed the seeds inside)
yellow bell pepper
fresh cilantro
I then soaked the rice papers, one at a time, in a bowl of hot water for about 5 to 7 seconds to soften.
Lay the rice paper on a plate and add your veggies about 2 inches from the bottom and from the sides, not adding too much because you are going to be rolling it up.
I also added a few dry roasted peanuts.
Then, starting at the bottom, fold the rice paper up and over the veggies, leaving the top part flat and open. You want to fold the bottom up to about half way or so, wherever your veggie pile ends. Then fold the sides over your veggies, as tightly as possibly without breaking the rice paper. Then continue to roll the whole thing up from the veggies to the top. Most rice paper packaging will include instructions on the best way to wrap it up.
I made a dipping sauce of the following:
2 TBS. peanut butter with a TBS. or so of hot water added to soften it. You can also zap it in the microwave with the water for 20 seconds or so.
Stir, then add the rest of these ingredients.
a few TBS of raw, apple cider vinegar to taste.
a few squirts of dark agave nectar to taste
a dash each, to taste, of
cayenne
garlic powder
onion powder
ginger powder
dried mint, or fresh if you have it
a few squirts of bragg's liquid aminos, or soy sauce
Stir all of this together, adjusting the spices to taste.
If you can't eat peanuts, you could use almond butter, or a jarred sauce like hoisin sauce or whatever you like best.
This is a vegan recipe, but you can add just about anything to these rice papers...
shrimp, chicken, rice, quinoa, avocado, last night's leftover cooked veggies, etc.
Enjoy!