| Prep Time | 15 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
servings
|
- 2 Rice Paper Roll Sheets
- 1 Lettuce leaves (or any green leafy veg)
- ¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
- 1 Chinese Cabbage leaves (or any other cabbage leaves)
- ¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
- ¼ Green Capsicum / Bell Pepper
- 1 small Carrot
- ¼ Cucumber
- 1 Spring Onion / Scallions
- ¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
- ¼ Avocado
- ¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)
- ⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
- ⅓ cup Rice Vinegar (or Apple Cider Vinegar)
- ½ small Red Chilli
- 1 tsp Sesame Seed Oil
- ½ tsp Ginger
- 1 small clove Garlic
- 1 tbsp Spring Onion / Scallions
- ¼ cup Peanut Butter
- 1 tbsp Rice Vinegar (or Apple Cider Vinegar)
- 2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
- 2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
- 2 tbsp Spring Water
- ½ Lime (fresh juice)
- 1 small clove Garlic
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
|
|
- Chop your choice of veg into thin julienne slices.
- Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
- Peanut Dipping Sauce: Blend everything together.
- Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
- Add your choice of veg to one edge of the rice paper roll. Fold sides in and roll from veg filled side to the other. Serve with dipping sauces on the side.
* I make big batches of the sauces. They keep well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and easily and quickly whip up rice paper rolls and serve with either or both of the dipping sauces.
*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.
*Sesame Seed Oil - buy good quality oil and store in the fridge. It is a fragile oil and can rancid quite quickly. For this reason it is best never to cook with fragile oils like Sesame Seed Oil as the heat quickly produces free-radicals and reduces the benefits of the oil. Use it as a topping just before serving to give a lovely subtle Sesame flavour to your stir-fry.
Clean Eating Tips to remember:
*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value