Veggie Rice Wraps With Almond Dipping Sauce Recipes

VEGGIE RICE WRAPS WITH ALMOND DIPPING SAUCE

Steps:

• Soak one piece of rice paper in warm water until soft and pattern in paper is less noticeable.
• Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
• Arrange veggies in a row along the centre of rice paper. Add noodles first if using and greens last. Leave about 1 1/2 inches at both ends.
• Fold in edges that 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.
• Place the first roll along centre of second piece of rice paper and wrap.
• Enjoy with dipping sauce, or with your favourite pesto.
• Place all ingredients in a blender and process until smooth.
• Will keep in a stored container in the fridge for up to five days.
• Can also be used as a salad dressing.

RICE PAPER WRAPS WITH VEGETABLES

Steps:

• In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
• To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
• In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
• Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.

VEGGIE BROWN RICE WRAPS

Steps:

• In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.