- 16-20 rice paper wraps
- 1 large zucchini, spiralized
- 1 large carrot, grated or cut with a julienne peeler
- ½ red bell pepper, finely chopped
- ½ yellow bell pepper, finely chopped
- ½ mango, thinly sliced into strips
- 1 head green leaf lettuce
- 1 ½ cups finely chopped or shaved purple cabbage
- ¾ cup loosely packed mixed fresh mint, basil and parsley
- 1 avocado, thinly sliced
- 1 small red bird’s eye chili, de-seeded and very finely minced (optional)
- 1/2 cup natural cashew butter
- 1/4 cup low-sodium tamari
- 1/4 cup tahini
- 1 tbsp maple syrup
- 1 tbsp sriracha sauce
- juice of 1 lime
- 1 tsp grated fresh ginger
- 1 clove chopped garlic
- Toss all ingredients for the cashew dip in a blender and puree until completely smooth. Pour the sauce into a small bowl.
- Lay out all ingredients to fill the wraps, prepared as indicated above, on a tray or in bowls for easy access.
- One at a time, soak two rice wraps in a bowl of warm water until they soften completely. Lay the first one flat on a smooth surface, following with the other with about ½ of the wrap overlapping the first. (Layering will help prevent punctures and make the rolls more durable.) Arrange some of the fillings in a pile at the end nearest to you. Fold the edge nearest you over your fillings, then fold the left and right sides in as if making a burrito. Continue rolling away from yourself until the wrap is completely rolled up. Set it seam-side down on a plate.
- Repeat for the remaining rice wraps until you’ve used up all the fillings. Serve with the bowl of cashew tahini dipping sauce on the side.
Recipe source: myfreshperspective