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
  • ½-tofu
  • 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


  1. 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.
  2. Gently shake the excess water from the rice paper, lay it straight out onto your work space.
  3. Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet.
  4. Sprinkle some sesame seeds in the center of the wrap.
  5. 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.
  6. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.