Raw Veggie Rice Wraps Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 sheets Vietnamese Rice Paper
1 large Carrot, Julienned
1 small Cucumber, Julienned
½ cup of peppers, cut in strips
½ cup of spinach or arugula
½ an Avocado, cut into slices
1 Red Chilli, de-seeded and cut into thin strips
2 Tbsp sesame seeds
Sauce: Green Goddess Dressing in cookbook under dressings.
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Directions: |
Directions:Prepare a large bowl of hot water to soften rice paper in.
Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: You can add any veggies, tofu....pickled beets were nice, etc.
They don't keep very long. The longest I have been able to keep them is a half day. If you aren't going to eat them right away, wet two tea towels, wring them out and put one below and one on top until ready to serve. Keep cool.
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