Adapted from Raw Food Made Easy by Jennifer Cornbleet
Prep Time: 30 minutes
Cook Time: None
For the Veggie Rice Wraps
1 Avocado, sliced lengthwise
3 Carrots, grated
1 cup Red Cabbage, chopped
1 Red bell pepper, sliced lengthwise
1/2 Cucumber, sliced into long strips
1 cup Baby spinach
Large handful of fresh cilantro
salt/pepper to taste
For the Almond Dipping Sauce
1/2 cup raw almonds (or almond butter)
1/4 cup water
1 T fresh lemon juice
1 T maple syrup
2 tsp tamari
1/2 tsp crushed garlic
1/4 tsp fresh ginger
For the Wraps
Soak one piece of rice paper in warm water until softening and pattern in paper is less noticeable.
Pull out of water carefully, allow excess water to drain, and lay out on flat damp dishtowel.
Arrange veggies in a row along centre of rice paper. Add noodles first if using and greens last. Leave about 1 1/2 inches at each end.
Fold in edges of one end to meet the veggies and than wrap up sides.
Place second piece of rice paper in water to soften.
Pull out of water carefully, allow excess water to drain, and lay out on flat surface. Repeat.
Other tips - you can use any assortment of veggies- raw, steamed, baked roasted.
For the Sauce
Place all ingredients in a blender and process until smooth.
Will keep in a stored container in the fridge for up to five days.