Gluten Free, Dairy Free, Vegan, Raw (without the sauce)
As some of you know, I am currently in Sydney, Australia! Which means, for all you New Yorkers, I am in the opposite season craving the opposite foods.
A couple days ago I was in the same boat, craving warming soups and stews, but now, its 90 degrees and I am all about digging into some fresh raw produce. If you are in cold weather, no need to fret, this dish can be made with more seasonal veggies and can be enjoyed as a nice light reset meal if you are feeling a little sluggish.
These rice paper rolls are fantastic for meal prep as a great grab and go snack or even as a main course!
I hope you enjoy!
- 3 Carrots, julienned
- 1 cup shredded Red Cabbage
- 1 cup shredded Iceberg Lettuce
- 4 Scallions, sliced
- 1 Red Pepper, julienned
- 2 Cucumbers, julienned
- 1 Avocado, thinly sliced
- 1/2 cup rougly Chopped Cilantro
- Toasted sesame seeds (optional)
- Rice Noodles for additional filling (optional)
- 10 sheets of Brown Rice Paper
- 1 tsp Coconut Oil
- 1 clove Garlic
- 1/4 medium Yellow Onion, small diced
- 1 tsp Sesame Oil
- 1 tsp Red Curry Paste
- 2 tbsp Soy Sauce (Tamari for GF)
- 1 cup Almond Butter
- 6 oz Coconut Milk
- 1 tbsp Fresh Ginger, grated
- 1/2 cup Water to thin out (more if needed)
Prepare chopped vegetables and herbs and place in their own areas/bowls on a work surface (I just keep mine in separate piles on my chopping board so it’s easy to pick and choose what you want)
Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with warm tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. *Note you will take it out before it feels completely pliable, it will continue to soften once out of the water.
Place your desired ingredients horizontally on the bottom third of the rice paper. Wrap as you would a burrito, starting at the bottom and folding over the ingredients, folding in the sides, and continuing rolling up until closed. Rice paper is fragile so handle with care.
*For extra flavor you can put some of the satay sauce inside of the roll in addition to using it as a dipping sauce.
Sprinkle your toasted sesame seeds on your rolls for a garnish and to add some extra flavor (they will stick to the roll very easily).
Sautee the garlic and onion in the coconut oil until the onion is translucent about 2-3 minutes.
Add the red curry paste and coat the garlic and onions, then add the rest of the ingredients and simmer, whisking occasionally until the sauce is thick and creamy. If sauce is too thick stir in some water throughout the cooking process. Serve warm and use as a dipping sauce for your rolls.