Crunchy veggies held together in a soft wrap, the colours of these beauties make you feel like you’re eating the rainbow.What a surprise was it to find rice wraps in my kitchen today. Luckily they last for-almost-ever, and even though some were cracked into smaller pieces I had a feeling they could still be of use. Vegetables, peanuts, rice wrap, and a sauce to dip it all in. What I enjoy most about these wraps though, is how satisfying they are for such a simple recipe. You can put anything you would like in them, for this round I chose simple vegetables to counter the complexity of flavours in the Thai sauce.
Similar to my Pad Thai recipe but slightly less creamy and with a sweet flavouring, the sauce completes this dish. Now I don’t know about you but I am a chopstick person. If I can, wherever I am, I will use chopsticks. I find in this case, using the chopsticks to dip the wraps in the sauce was very useful. When I think about it, I’m not quite sure it could be achieved any way better. However, not everyone has had the time or place to continuously use them, for that reason I recommend treating the wraps as tiny sandwiches and use your hands to manoeuvre them into the saucy deliciousness for each bite.
I topped these lovelies with beet strings and sesame. Using my newest addition to kitchen appliances, the Spiralizer made enchanting twirls of beet that I otherwise would have struggled to cut so thin. If you have a spiralizer, certainly try using it to cut all your vegetables for this recipe. I used a large knife for the purpose that most people do not have this slicing equipment on hand, however, either will do.
2 tbsp Olive Oil
1/2 c Cherry Tomatoes
1 tsp Red Chili Paste
2 tbsp Peanuts, raw
1 tbsp Coconut Nector
1 Lime, squeezed
1 tbsp Tamari
1. Put all ingredients in food processor and blend until smooth. Set aside.
2 tbsp Crushed Peanuts
4 Rice Wraps
Finely Chopped in Thin Slices:
1. Finely chop however much you want of each vegetable into thin slices. You should have about a 3/4 c of vegetables per wrap.
2. Take each rice paper wrap and put into warm water so that it softens. Place on flat surface.
3. Put vegetables and about 1 tablespoon of peanuts into centre of rice wrap. Carefully roll the wrap around the vegetables, pulling in either sides half way through. Repeat 4 times.