You often see veggie rice wraps in Asian restaurants but they are so easy to make at home. this is another recipe thats great for using up ingredients leftover in the fridge. Simply roll them up into a rice wrap and go!
Courtesy of Tamara Green of the Living Kitchen.
Directions for: Fresh Veggie Rice Wraps
Ingredients
Wraps15 rice wraps
1 small bunch kale, chopped
1 mango, sliced into strips
1 red pepper, sliced into strips
cucumber, sliced into strips
bunch fresh mint
bunch fresh basil
sliced tofu, cooked salmon, cooked chicken or leftover steak
Dipping Saucecube tahini
3 Tbsp tamari
2 Tbsp maple syrup
1 tsp ginger, minced
Directions
Wraps1. Cut and slice all of the veggies and place them on a plate.
2. in a round or square dish (big enough to fit a rice wrap), pour in warm/hot water and place a rice wrap in for 30-40 seconds.
3. when the rice wrap is a bit more malleable, place it on a flat surface (e.g. cutting board), and place a small handful of kale in the middle, add 2-3 pieces of mango, 3 strips of cucumber and 3 strips of red pepper. Add in 2 mint leaves and 2 basil leaves. Top with tofu, salmon, chicken or steak. the quantity is up to you but do not over stuff or you will have trouble rolling.
4. Fold the side facing you over the veggies, fold in the 2 sides and then roll all the way to the other side.
Dipping Sauce1. Mix the ingredients of the dipping sauce together and dip the rice wraps into the sauce before eating.
See more: Asian, Beef, Chicken, Fish, Herbs, Lunch, Quick and Easy, Tofu/Soy, Vegetables