Salad Wraps

If you want a super healthy meal that your family (and you) will eagerly anticipate, you gotta try these vegan salad rolls. The rolls themselves are easy to make, ridiculously healthy and portable, but…let’s be honest, the peanut sauce is our favourite part.

These rice paper rolls were like a lot of recipes for me – I’d want to know how to do them, but kept putting off figuring it out because I somehow convinced myself it was complicated. It’s not.

Now, we make them all the time… although Kevin’s rolling skills aren’t quite as accomplished as mine.

Ingredients: Salad Solls (all organic)

Rice paper (the link is an example made with brown rice, but I used old fashioned white rice paper)

Avocado

Sprouts (essential, unless you want to use vermicelli rice noodle)

Lettuce (we used spring mix, but iceberg is also popular, as you’ll see in the handy video below)

Shredded beets and carrots

Tofu cut into strips (optional, tempeh would also be pretty sweet, or prawns I guess)

Warm water for your rice paper

Ingredients: Kung Fu Peanut Sauce (all organic)

1/4 cup peanut butter

1 small lemon (juice)

1 tbsp ginger (minced)

2 cloves garlic (minced)

1/2 tbsp sriracha

1 tsp tamari

1 pinch cayenne

1/2 tbsp sesame oil
You should probably know, the reason I call this ‘kung fu’ peanut sauce instead of just ‘peanut sauce’ is because the cayenne and sriracha kinda kick you in the head. I like the heat, but if you’re not really into spice, lay off of those ingredients a bit.
Once you have your ingredients prepped, make sure to check out this video of this dude in Portland assembling some awesome veggie wraps. Use whatever ingredients you want, really, and enjoy the heck out of these tasty, healthy little treats.

 

Jen.

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