Rice Paper Wraps with Fresh Vegetables and Cashew Sauce

Rice Paper Wraps with Fresh Veg and Dipping Sauce

ProTip: Use any fresh vegetable that you like in the rolls. Everything tastes delicious when it is a clean, whole, fresh food–so add your favorites, make it beautiful and enjoy!

Rice Paper Rolls

4 medium beets, trimmed

4 medium carrots, trimmed, peeled and shredded

2 large cucumbers, peeled, seeded, and cut into matchsticks

2 medium yellow, orange or red bell peppers, thinly sliced

1/4 purple cabbage, cut into ribbons

1 c cilantro

1 c basil

Optional: 2 avocados, sliced into thin wedges

Optional: been sprouts (mung bean sprouts are my favorite)

24 8-inch rice paper rounds

Sauce:

1 c casher butter

1/4 c lime juice

1/4 c apple cider vinegar

3 tsp fresh grated ginger

2 cloves minced garlic (2 tsp)

Directions:

To make sauce, mix all ingredients with 1 1/2 T hot water in small bowl. Set aside.

To make Rolls: steam beets 15 minutes until knife easily slides through center. Let them cool, Then slip off the skins and cut into matchstick slices. Arrange in separate piles on a paper towel: carrots, cucumbers, bell peppers, cabbage, and beets (and avocado, bean sprouts if using); mix together cilantro, and basil.

Fill large, shallow baking dish with hot water. Submerge each rice-paper wrapper one by one, in warm water; soak it for about 6-7 seconds until slightly softened. Carefully remove from water and lay each out on a dry cutting board.

Put together the rolls: Place about 1 T herb mix in center of rice paper, top with 3-4 strips of each vegetable. Fold sides of wrapper toward center, and over ingredients, and then roll the veg into a tight cylinder roll. Use more or less vegetables as needed to fill the rice papper wrapper and make a tight roll.

Serve rolls with sauce for dipping.

Enjoy!

Live Life Optimally,

Kristie