When I crave a light lunch or a quick snack, rice paper wraps are my go-to meal of choice.
I love the fact that I can whip one of these up using whatever fresh veggies I have on hand
in my kitchen or are available in my local farmer’s market.
Best of all, these wraps are so light and tasty!
Many people call these rice paper wraps, spring rolls.
Whatever you call them, the tasty results are the same!
Of course, the homemade peanut dipping sauce is clearly the best part of the meal.
It’s very easy to make the sauce using organic peanut butter, hoisin sauce, garlic, chili garlic
sauce, Braggs liquid aminos, and a little warm water.
And you can add more sweetness, if more prefer.
Rice paper veggie wraps are so versatile.
The vegetables used in this recipe are merely a suggestion.
Make this your own using other vegetables in season that you have in your kitchen.
When I crave a light vegan lunch or a quick snack, rice paper vegetable wraps are my go-to meal of choice.
1 organic carrot, sliced into strips
1 organic zucchini, sliced into strips
1 organic red pepper, sliced into thin strips
1 organic yellow pepper, sliced into thin strips
1/2 cup organic red cabbage, sliced into thin strips
1 organic portabello mushroom, sliced into strips
1 organic avocado, sliced into thin pieces
Several leaves of organic romaine lettuce, sliced
Rice paper spring roll wrapper (This brown rice gluten free wrapper is made
with Premium Heirloom Brown Rice & Cassav and is suitable for vegans)
Peanut Sauce ingredients:
1/4 cup organic peanut butter
1 tablespoon organic Hoisin sauce (I like this one)
2 teaspoons Braggs Liquid Aminos
1 clove garlic, mashed (or 1 teaspoon minced)
1 teaspoon chile garlic sauce
1-2 tablespoons warm water, or more as needed
How to prepare the peanut dipping sauce:
Add sauce ingredients (except water) to a medium bowl and whisk until smooth.
Add 1-2 tablespoons of warm water to the ingredients — or until you reach desired thinness.
Pour into a serving bowl.
Set the sauce aside.
Pour warm water into a large bowl or 9-inch square or round baking pan.
Some people prefer to use special spring roll water bowls like this one above.
Dip one rice paper wrapper into the warm water at a time for 15-20 seconds (or follow the
You’ll want your wrapper to be soft, yet still slightly firm and pliable.
Quickly remove from the water and place flat onto a work surface such as a large wooden or
ceramic cutting board.
Pat the wrapper slightly dry.
How to roll a rice paper wrap:
Place a small amount of each washed and prepped vegetable very tightly on 1/3
of the slightly firm rice paper wrapper.
Place them on the bottom 1/3 of the rice paper so it’s easier to roll up–try not to
over-stuff the roll.
Start with a small amount of filling then add a little more until you find what works
with your size/brand of rice paper roll.
Roll everything up tightly–much like you would when creating a burrito.
Gently pull up the bottom of the roll and roll over the filling.
Next, roll and use your hands to tuck the filling in as you go.
Remember, you want to end up with a very tight roll.
Fold in the sides of the rice paper roll, if you wish.
After rolling each wrap, place it on a serving plate.
Cut the wraps in half.
Serve your wrap with a side of peanut dipping sauce and take a bite of this delectable treat!
Have you made rice paper wraps or spring rolls?
What are your favorite ingredients to include?
Share your thoughts and comments with us.
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