Recipes from Autumn 2022 issue of True Natural Health
- 8 sheets rice paper
- 1 cup rice noodles
- 1 cup lettuce (shredded)
- 1 cup carrots (julienned)
- 1 cup cucumber (julienned)
- 1 cup red cabbage (shredded)
- 1 cup coriander (or herb of choice, mint is lovely)
- ½ cup mango (thinly sliced)
Peanut Sauce Ingredients:
- ½ cup peanut butter (or nut/seed butter of choice)
- ¼ cup soy sauce (tamari for gluten-free, coconut amino for soy-free)
- ½ tablespoon ginger (freshly grated)
- 1 clove garlic minced
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- ½ teaspoon crushed red pepper/chilli flakes
- 3 tablespoon cool water
- Wash and prep all ingredients as listed above.
- Mix all peanut sauce ingredients together and set aside.
- Fill a large bowl with water and dip one sheet of rice paper into the water until the entire sheet is wet. Remove from the water right away and gently dab off any excess water with a clean dish towel. Do not over soak rice paper should still be “stiff” but wet.
- Place the rice paper on a cutting board and fill place your desired fruits and veggies inside in the middle of the rice paper.
- You’ll then roll the rice paper up like a burrito. Start by taking the side closest to your body and pulling it over the mound of ingredients. Then tuck both the right and left side over. Finally continue to roll up the rice paper.
- Continue this process until you’ve filled and wrapped each rainbow roll, one at a time. Cut in half, dip into the peanut sauce, and enjoy!
- The sauce can be stored in an airtight container in the fridge for up to 5 days.
- The rainbow rolls can be stored in an airtight container in the fridge for up to 4 days