Colourful Fresh Summer Rolls
FOR THE FILLING:
8 rice paper wraps
1 head of lettuce (or purple cabbage or 3-5 kale leaves)
5 big carrots
1 beet (regular beet works great- but candy cane beet is even more striking)
1 watermelon radish (or rabiole can work too- just not as colourful)
A handful of coriander or mint (optional)
FOR THE SAUCE:
½ c. almond butter (or peanut butter)
6 tbsp lime juice
5 tbsp tamari
1 tbsp maple syrup
4 shakes of sesame oil
water (to thin, as needed)
1. Prepare your veg: grate your lettuce (or cabbage or kale) and your carrots. Thinly slice your beet, radish and avocado (a mandolin comes in handy here).
2. To make the sauce: combine all ingredients in a jar and shake until combined.
3. To assemble your wraps: fill a large bowl with hot water. Insert one rice paper wrap at a time for 20 seconds. This is all the time it needs to soften. Carefully, remove from water and place on your flat surface. Arrange vegetables in the center (start with radishes or beets if you want a really neat looking wrap), and roll your wrap like a burrito to finish.
4. Dip generously in sauce and enjoy.
Pairs Well With
FEATURING: Lettuce (or cabbage or kale), carrots, avocados, beet (regular beet works), and watermelon radish (or rabiole).
A really easy but colourful wrap that's fresh and that is just visually stunning as you can see from the picture from "Kate loves Kale" blog.