One of my favourite things to make are vegetable rice wraps. If you don’t live in a large city with a variety of grocery stores, rice wraps should be easy to find in the ethnic section of your supermarket. They look hard and brittle at first but all you have to do is dip them in warm water for about 20 seconds and they soften. It’s best to find a low and wide bowl. Add the warm water and then place the wrap in the water.
Chop or grate any vegetables that you would like in your wraps. In this case, I used grated carrots, sliced red peppers, bean sprouts and avocado. Make sure not to stuff them too much or they won’t fold. It’s all trial and error at first so just be patient and they will eventually come together. I usually fold each end in, then roll lengthwise.
Most importantly… the peanut sauce. As long as you use most of these ingredients, it will come out tasting delicious. You can play around with the ingredient amounts, depending on your preferences.
3/4 cup natural peanut butter
3 tbsp ginger, minced
2 garlic cloves, minced
2 tbsp raw honey
Juice of 2 limes
1/2 cup cilantro (coriander), chopped
3 tbsp sesame oil
2 tbsp soy sauce (organic if possible)
2 tbsp rice wine vinegar