I found this delicious and easy recipe while we were at Jason Vale’s fabulous Juicy Oasis in Portugal and couldn’t wait to make it when we got home. I even ordered the rice paper wraps on Amazon and an Ocado delivery to make sure we had the ingredients.
Sadly the ripe and ready avocados were not ripe and ready. I also forgot to order fresh herbs. Nevertheless these wraps made a delicious lunch. They would also be good for easy to eat raw canapés with a glass or two of prosecco.
Filling for the rice wraps
Cut slices or julienne strips of any vegetables of your choice, such as:
- Avocado (sadly missing in the picture but much needed)
- Red pepper
- Spring onions
- Spinach/rocket/herbs/pea shoots/sprouts (all sadly missing)
For the Asian-inspired Sauce
Blend the following ingredients in a small blender until creamy and thick:
1 tablespoon of mustard
1 tablespoon of miso
1 tablespoon of nut butter
2 tablespoons of nutritional yeast
- 1 small clove of garlic, minced
- 1 small piece of ginger, minced
- A dash of tamari
- A little water if needed
Making the wraps
Prepare some rice paper by half-filling a pan with warm water (not so hot that you can’t put your fingers in to retrieve them quickly). Immerse one wrap for a few seconds. Remove it and place it on a clean tea towel to remove excess moisture. Flatten the wrap on a cutting board (or leave them on the tea towel as I did). Spoon a little of the sauce on to the paper. Then load on the mixed vegetables, making a thick sausage shape. Fold in the edges and roll up. Continue until you’ve run out of filling.
I made the last one with a nori sheet just for a bit of contrast. They are good but a bit more tricky to bite through. Put a bit of water on one edge (or use a bit of extra sauce) to make sure it sticks together when you roll it up.