Light, crunchy, pretty and delicious, perfect dish to celebrate spring! You can put any kind of veggies you like in the rice wrapper really. Now I'm thinking I should have included some asparagus since it's the season. I love the pretty asparagus tip, it really adds to the design and look of a dish. Anybody that knows me well, will tell you I'm into tasty but also, beautiful foods....that is why my motto is "food for all senses". Oh well, I guess the asparagus will just have to wait now.If you can't find the rice wrapper you can substitute it with kale, collard or lettuce leaves.
Ingredients
2 rice wrappers, or kale, collard, lettuce leaves
1 cup of sprouts of your choice
1 small carrot, julienned with a mandolin or knife
1 small zucchini, julienned with a mandolin or knife
1/2 red pepper, julienned with a knife
1 hand full of fresh cilantro
1 hand full of fresh basil
Directions
Soak rice wrapper in warm water for approximately 30-45 seconds or until soft (do not leave longer than necessary or it will break). Transfer to work surface. On the side closer to you, approx 1 inch from the edge, add 1/2 of the ingredients, forming a bundle. Fold the piece of wrapper closer to you over the vegetables, bring the sides in and over the wrap and continue rolling. Try to roll it as tight as you can (it will be easier to eat, otherwise it might fall apart when you eat it, I know, it does take some practice). If your wrap is breaking when rolling, soak a second wrapper and double it, leaving the first wrapper on. It will make it sturdier and less breakable. You can also add some chicken or shrimps if you feel like a bit of meat.
Coconut dipping sauce
1/3 cup organic coconut milk
1 tsp sesame oil (or to taste)
1 tbsp of fresh lime juice
1 tbsp of nama shoyu (or to taste) (nama shoyu is a non-pasteurized soy sauce)
1/2 tbsp agave syrup (or to taste)
1 tbsp fresh cilantro, chopped1 tsp fresh ginger, minced
Dash red crushed chili pepper
Mix everything in your food processor until smooth.
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