I have seen many versions of these. We like them because they taste super fresh in summer and are jam packed with veggies. A great alternative to salad, and a really delicious and pretty dish to add to any table. Gotta be honest though the Almond Butter dipping sauce takes these to the next level. You may prefer to just simply serve them with tamari or teriyaki sauce for dipping. Enjoy!
What you need:
1 large carrot cut into matchsticks
1 english cucumber, cut in half and cut into thin slices lengthwise
1/2 red pepper cut into matchsticks
2 romaine leaves, cut into thin pieces lengthwise
1 small bunch of cilantro
1 avocado, sliced into thin pieces
6 rice paper wraps (can use collard green leaves or another sturdy leafy green if preferred)
(note: can swap out or add veggie selections to your preference)
Almond Butter Dipping Sauce
1/2 cup almond butter
2 tbsp rice wine vinegar
1 tbsp lemon juice
2 tbsp maple syrup
2 tbsp tamari
1/4 – 1/2 cup water to bring to preferred consistency (less water for thicker sauce)
Use a fork or whisk to stir until at perfect consistency for you.
What you do:
- Lay all veggies out on platter in an assembly line style.
- Follow directions on rice wraps and prepare and lay them out individually according to package directions. Fill each wrap with your desired fillings and roll up and ‘wrap’
- Cut each wrap in half and arrange on a platter. (do not cut if using collard green instead of rice wrap)
- Serve with almond butter dipping sauce, tamari or teriyaki (in small bowl)