THESE are perfect appetizers to prep your meal with your guests! Let me know how you like them!
- ½ red pepper, julienned
- 1 large carrot, julienned
- ⅓ -1/2 long English cucumber, julienned
- 3 green onions, thinly sliced on a diagonal
- small handful of baby spinach, gently bunched up and sliced thinly
- sesame seeds
- 5-10 rice wrappers (I used 22 cm papers)
Almond Butter Sauce:
- 2 tbsp soy sauce (or Bragg's Liquid Aminos - GF)
- 3 tbsp almond butter
- 1 tbsp sriracha
- 1 tbsp chili garlic sauce (can substitute with 1 more tbsp sriracha)
- 1 tbsp sesame oil
- 1 tbsp brown sugar (or maple syrup)
- 1 tbsp sesame seeds
- 2-3 tbsp water to thin
- Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds.
- Gently shake the excess water from the rice paper, lay it straight out onto your work space.
- Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet.
- Sprinkle some sesame seeds in the center of the wrap.
- Lay the julienned vegetables down in the middle of the wrap. Use approximately ⅕ of each ingredients per wrap (use a little more or a little less depending on how many wraps you want to make and how big you'd like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion.
- Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.