Ingredients:
Wraps:
8 rice paper sheets (round)
8 big lettuce leaves
1-2 avocados, sliced
1 red pepper, sliced
1 english cucumber, sliced
100g of pea shoots or sunflower microgreens
fresh cilantro leaves
Thai dipping sauce:
1/2 cup almond butter
1/8 cup raw almond milk
1 tsp fresh grated ginger
2 cloves minced garlic
juice from one orange
juice from one lime
2 tsp Bragg’s soy sauce
1 tsp apple cider vinegar
1 tsp red pepper flakes
Preparation:
Boil water which you then pour in a large deep plate up to about 1/2 inch. Take one rice paper sheet and dip it gently in the water a few times until it is soft and pliable. Set it on a plate.
Put the lettuce leaf on the edge of the sheet that is closest to you. Add the cucumber, red pepper and avocado slices, top with some cilantro leaves and add your favorite microgreens. Roll up the rice sheet starting with the end that has the veggies, folding in both side ends as you go.
Repeat above steps until you run out of rice paper or veggies! Finally, to prepare the dip simply blend all of the sauce ingredients together until smooth.
Makes 8 wraps.
Bon Appétit!
Marc & Christine
