Rainbow Rice Paper Wraps with Sesame Ginger Sauce
I absolutely love this Rainbow Rice Paper recipe because its so fun and actually quite simple! You can also play around with it and try different proteins, veggies, and dips. I also trying this recipe with shredded chicken or tofu, as well as a peanut butter based sauce.
- 1 beet shredded
- 1/2 large carrot shredded
- 1/2 cucumber sliced thinly
- 1 apple sliced thinly
- 1/2 package cooked shrimp Optional: cook with chili powder, garlic powder and ginger powder
- 1/2 package vermicelli noodles cooked
- 5 rice paper wraps
- 1 tsp grated ginger
- 2-3 garlic cloves minced
- 1.5 tsp fish oil
- 1 tsp coconut sugar
- 2 tsp tamari or coconut aminos
- 1/2 lime juiced
- 2.5 tso sesame oil
Mix all the sauce ingredients together and do a taste test. If its too salty add more oil or vice versa
If you haven't already, heat up cooked shrimp on a skillet. I also recommend cooking it with the garlic, ginger and chili powder for extra flavour but it's not required.
Once the shrimp is done fill a dish with warm water
Also place our your cooked noodles and chopped up veggies
Place your rice paper wrap in the water until it begins to soften then lay out on a flat surface like a plate or clean cutting board
Add some noodles, veggies, apple and a couple pieces of shrimp to the part of the wrap closest to you but leaving an inch at the top
Roll the wrap over once and tuck the ingredients in
Then fold in the sides and continue to roll
Repeat until it is done
Dip in the sauce and enjoy!
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