Rice Wraps and Sunflower Seed Dipping Sauce

Posted on June 29, 2017 by

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Ingredients for the Rice Wrap

Quantity and selection of vegetables will vary. The following will roughly make 20 wraps.
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Servings 20 servings

Ingredients
  

  • 20 sheets rice paper
  • 2 large carrots cut in thirds and sliced into thin strips
  • 1 large beet, sliced lengthwise
  • 11/2 red or orange bell pepper, sliced into long thin strips
  • 1 cucumber, cut in ½ and sliced into long thin strips
  • 1 bag shredded broccoli
  • 1-2 cups greens, chopped

Ingredients for Sunflower Seed Dipping Sauce - makes 3/4 to 1 cup

  • 1/2 cup Sunflower Seed Butter
  • 2 tsp rice vinegar
  • 2 tsp coconut aminos or tamari
  • 1 tbsp maple syrup
  • 1 medium sized clove garlic, crushed
  • 1/2 inch fresh ginger
  • sprinkle of Cayenne
  • sprinkle of sea salt
  • 1/4 - 1/2 cup water (add for desired consistency)

Instructions
 

Directions

  • Soak one piece of rice paper in warm water until softened (5-10 secs). Gently pull out of the water, let excess water drain off and lay on a flat surface.
  • Place veggies in a row and in the centre of the rice paper adding the greens last. Leave about 2 inches at each side.
  • Fold the outside edges in to cover the veggies then wrap up the centre.

Dip

  • Put all ingredients in a food processor and blend until smooth. Put in sealed jar until ready to serve. Will keep in sealed container in fridge for up to five days.

Other Tips

  • Add protein to make this a meal
  • Use any assortment of veggies you have on hand – steamed, roasted, raw
  • If making the night before or have leftovers – wrap tightly with plastic wrap or cover with a lightly damp cloth or store in a sealed food container.

Notes

For more recipes, please go to our recipes page on our sister site at McCoy Fitness.