You can find these rice paper wrappers at a lot of grocery stores’ international foods aisles now, but I definitely recommend buying them at an Asian market – they’re dirt cheap there!
Soak rice paper wrappers one at a time in shallow warm water – I use my large frying pan. When soft, set the wrapper on a damp paper towel. Flip over to remove some excess moisture.
Then pile on your choice of veggies on the bottom half of the wrapper. Fold the bottom up and the sides in, like you’re making a burrito. The paper is really sticky, so it stays together easily.
Then roll it up! Wrap it tightly so that the filling stays put once you’ve bitten in!
Now for my super-fancy dipping sauces: two ingredients each!
Spicy mayo: mix a little sriracha into vegan mayonnaise. Make it to fit your own spice level – I judge mine by the color. I like it this bright salmon color:
Soy dipping sauce: equal parts mango butter and soy sauce. If you don’t have a Trader Joe’s for their delicious mango butter, then you can use mango nectar from a can.
Here’s the recipe:
- 1/2 medium bell pepper
- 1 carrot
- 2 romaine leaves, core removed
- handful of cilantro
- 1/2 small square baked tofu
- 1/2 small shallot or red onion
- 1/4 avocado
- a few pieces pickled ginger
- 3 rice paper wrappers
- 1/2 T vegan mayonnaise
- 1/2 t sriracha
- 1/2 T mango butter
- 1/2 T reduced-sodium tamari
- Thinly slice all vegetables. Soak rice paper wrappers, one at a time, in warm water. Place on damp kitchen towel.
- Place vegetables on bottom half of wrapper. Fold up bottom and then sides, and roll up.
- Whisk ingredients together!
Nutrition Facts (for all the veggies, 3 wrappers, and all of both sauces): Calories: 350; Calories from fat: 102; Total fat: 10.3g; Saturated fat: 1.4g; Cholesterol: 0mg; Sodium: 738mg; Total Carbohydrates: 32.3g; Dietary Fiber: 6.9g; Sugars: 10.8g; Protein: 8.6g
For a printable version, click here.
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