rice wrap 1

OMG! These rolls are one of my favourite things to make…..they do take a bit of time to prep the ingredients for but trust me they are worth it! They are great for summer because they are light and don’t make you feel heavy after you eat too many 😉 . Feel free to substitute almond butter for peanut butter or to swap any of the veggies that you don’t like. Purple cabbage and grated carrots always seem to be nice in these rolls.


rice wrap rolling

Summer Rice Paper Rolls with Peanut Sauce
Serves: 4
  • ½ package of vermicelli rice noodles
  • ½ package of rice paper sheets (found in asian section of grocery store)
  • 1 ripe avocado (sliced)
  • ½ bunch of asparagus (steamed) but still crunchy
  • 1 package of sprouts (alfalfa are best)
  • 2 tbsp peanut butter
  • 1 tbs tahini
  • 2 tbsp soy sauce or brags
  • 1 tsp sesame oil
  • 1 large glove of garlic (crushed)
  • ½ lime (squeezed)
  • pinch of black sesame seeds
  1. In a large bowl place the rice noodles, pour boiling water over to cover and set aside for a few minutes to soften. Then drain them and drizzle with sesame oil. Set them aside to cool.
  2. To make the sauce mix together the peanut butter, tahini, soy sauce, garlic, lime juice and sesame oil. Use about a half of a shot glass of water to thin out the sauce so you can pour it.
  3. In another large bowl add very hot water and gently place one rice wrap in, leave in for about a minute till its soft and you can work with it.
  4. Place wrap on a plate where it won't get to sticky, then layer your ingredients in the middle of the wrap, leave a bit of room on the end to fold it like a burrito. First layer the rice noodles then asparagus, avocado and sprouts. Then drizzle the sauce over all the ingredients.
  5. Fold the wrap and tuck in the ends and roll up like a burrito. When the rice paper starts to dry it hardens and seals the wrap. Repeat steps until all wraps are filled. Sprinkle with black sesame seeds and serve with extra dripping sauce! Enjoy