Rice Roll-Ups

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. 

Now the tricky part- roll one side of the rice paper over the veggies and tuck it under them, forming a log of sorts.  Then begin to roll, tucking the ends in as you go.

Finally, cut your roll in half and repeat until you have enough rolls to satisfy!

All packed and ready to go. 

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!

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About madebyjill

I'm a vegan foodie who lives in the kitchen. I like to blog about what I make because it's fun to share.
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4 Responses to Rice Roll-Ups

  1. Wendy says:

    OMG, this sounds and looks amazing, will definitely be making this tonight with my favorite almond butter, Barney Butter!

  2. jreckzin says:

    Jill. Do you have a recipe for delicious and nutritious granola bars. ( My question mark does not work again. Sorry about that.)

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