Rice Wraps
So fresh, so easy and a crowd pleaser every time.
Rice wraps are the absolute favourite spring and summer meal in our house. They are honestly so easy that it makes for a wonderful go-to week night meal or they are so fun to make on weekends too!
Every single time we have served these to our friends and family they have absolutely raved about how fun and delicious this meal is. The eating process is definitely an experience because you get to create your own variety of wraps, this is why the more toppings you have, the better!
Ingredients:
For the Wraps:
1 pack of rice wraps
1 package of rice noodles
2-3 carrots (peeled & julienned)
1/2 cucumber (julienned)
1 red pepper (thinly sliced)
5-6 large radishes (thinly sliced)
Microgreens (Sunflower, broccoli, or pea shoots are my favourite)
Fresh herbs, my favourite is fresh parsley
Green onion
Edible flowers (optional)
Your choice of protein (For you: marinated firm tofu in tamari, spices & salt and pepper. Lightly sear in a pan)
Sesame seeds (White & black for garnish)
For the Sauce:
1/2 cup avocado oil
2 tbsp. natural peanut butter (or tahini if you are peanut-free)
2 tbsp. tamari (GF)
Directions:
Prep and marinate your tofu (or other protein of choice) in advance and set aside while you prep the rest of your meal.
Wash & prepare all your veggies and set aside into small bowls.
Set the table with all your ingredients easily accessible and be sure to place a large, rimmed plate with water next to the rice wraps so everyone can soak their wraps one at a time.
In a medium sized pot, cook your rice noodles, bringing water to a boil then reduce heat and let simmer. I like to add in a tsp of avocado oil to prevent them from sticking as much.
Mix together sauce ingredients and set aside.
Gently sear the tofu in a pan until desired texture is reached.
Once all your components are on the table, everyone can build each wrap individually using the ingredients provided.
