Spring Rice Wraps

 spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant basedThe changing of the seasons always pinpoints a change in our eating habits. There’s an increase in fresh and light foods from the heavy and hearty ones that kept us warm through the cold months.

I was very ambitious back in March making these for lunch on an almost daily basis thinking spring was well and truly here. Of course I was misled by the sunnier mornings and the rising temperatures were only fleeting.

Now I think I am safe in saying that spring seems to be making itself known and these rice wraps are a great transition into the lighter side of things.

There’s no exact measurement forΒ the amount of ingredients here; mix and match whatever veggies you like, add some sprouts, rice noodles, shrimp, different herbs, etc. The beauty of these is using what you have on hand or changing it up with what’s in season for different colours, flavours, and textures.

I made these with fresh basil, cucumber, carrot, zucchini, chopped lettuce, and rice noodles, sprinkling in some sesame seeds and hemp hearts. Get creative by changing up the veggies, spiralizing some and chopping others.

Instead of using peanut butter, I’ve made an almond butter satay sauce with a spicy hit that really takes these up a notch! spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant basedIngredients:

Rice wraps

Variety of veggies, chopped into “matchsticks”- red pepper, cucumber, carrot, zucchini, greens, etc.

Vermicelli

Fresh herbs- basil, parsley, coriander

Sesame seeds

Hemp hearts

2 tbsp. almond butter

1 tbsp. maple syrup

1 lime, juice and zest

1 tsp. tamari

1 clove of garlic, minced

Splash of water- to thin as needed

Optional– chopped red chilli, chopped green onion

Directions

  1. If using vermicelli, boil some water to pour over desired amount and set aside for allotted time until softened.
  1. Chop your veggies into matchsticks, and if using, spiralize your zucchini.
  1. In a small bowl, whisk together almond butter, maple syrup, tamari, lime, and garlic. Add water if needed to slightly thin the sauce.
  1. Assemble your wraps: Pour a couple of tablespoons of water onto a large plate. Taking a rice wrap, dip it into the water until every part has been coated with the water. Do this for about 25 seconds then lay onto a chopping board.
  1. Sprinkle sesame seeds, hemp seeds across the wrap. Layer a couple of leaves of basil in the centre then add the veggies you like, noodles, anything you’re using to fill.
  1. Start from the bottom of the wrap, roll away from you and fold over the filling. Tuck each of the sides in and continue to roll until you have a wrap.
  1. Repeat with the rest of your ingredients and serve with the almond satay sauce.

 spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant based

 

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