These rice paper wraps are a go to for me in the summer months when I crave something light. They are fun, colorful, easy, and a great way to pack in the veggies. The ingredients are simple and fresh. And your kiddos will love to create so many different variations.
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Rice Paper Wraps:
An assortment of veggies and herbs:
red cabbage
shredded carrots
julienned cucumber
shredded golden beets
avocado
mint
cilantro
bean sprouts
rice paper wraps
Other suggestions:
julienned summer squash
julienned peppers
green beans
snap peas
mango
peanuts
basil
vermicelli noodles
shrimp
How to make:
1. Wet the rice paper under cool water
2. Lay flat on a clean cutting board
3. Add a small pile of sliced raw veggies to the center of the rice paper
4. Fold the sides in then roll the rest
5. Repeat, creating as many rolls as you like
Dipping Sauce:
3/4 c. creamy peanut butter
1/4 c. rice vinegar
1/4 c. water
1/3 c. tamari or soy sauce
3 TBS. honey
1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground ginger)
1 clove garlic
optional: 1/4 tsp. red pepper flakes
How to Make:
Put everything into a small mason jar and give a good shake
*dipping sauce comes from Cookie and Kate
