I am one of those strange people who actually craves fresh greens. It’s probably more of a testament to the power of habit, rather than my taste preferences- but regardless I feel icky when I don’t get a heaping daily dose of fresh veggies.
I’ve mentioned the fact that my standard work lunch usually involves a salad of sorts, kept interesting with a rotating lineup of delicious dressings and crunchy toppings. However, once in a while I will overdose on salad. On these days, I need something quick and easy to make and transport. A great alternative that I enjoy regularly is fresh veggie rolls made with rice paper.
Isn’t that just a salad wrapped in a thin rice paper?
Yes, it is. However in my lunch rice wraps also involve dipping sauce- spicy almond butter dipping sauce to be exact. And that my friends, adds a whole other level to the green lunch.
I made myself some wraps with dip this week. Here’s how it all went down.
First, I soaked a rice wrap in a bowl of very hot water for about 10 seconds
Next, place a variety of julienned veggies of choice in the middle of the wrap. I used carrot, cucumber, romaine, avocado, fresh basil and sprouts. Fresh herbs are key!!!! I like to make these rolls on a cutting board, where it is easy to roll and cut all in one spot.
The real reason to make fresh veggie rolls is the dip. I love these dipped in peanut sauce, but prefer to eat almond butter. You can swap almond butter for peanut butter in any recipe for peanut sauce you like. Behold a recipe for spicy almond butter sauce that I adapted from Ani Phyo:
Almond Butter Dipping Sauce
- 1/2 C almond butter (raw or roasted)
- 2 T ginger
- 1/3 C water
- 2 T lemon juice
- 3 T maple syrup or agave
- 2 T tamari
- 2 tsp sesame oil
- 1-2 cloves garlic
- 1/4-1/2 jalapeno, de-seeded
I was a bad blogger and forgot to photograph this sauce, but trust me- it’s phenomenal!