If you’re feeling like something very fresh and light for lunch Rice Paper Wraps are great to stuff loads of veggies in and a little protein if you like. I first had these at my friend Megan’s house many years ago now and hadn’t had them since….until I was finally able to find Rice Paper Wraps in the grocery store. Fresh herbs really add to these wraps so don’t forget them!
You can even do the chopping and wrapping the night before for the next day. But use them up within a couple of days for best results.
Rice paper wraps come dry in the shape of a circle and all you need to do is soak them one at a time in warm water for about 30 seconds to make them pliable and easy to wrap up.
First, chop up your veggies of choice (here I used red pepper, carrot and cucumber) into matchstick pieces about 3 inches long so they are ready to go. You can even do this the night before and store in the fridge.
I like to add warm water to a large sized plate, soak the rice paper wrap then lay it on a flat surface like a cutting board. From there, assemble your veggies on the bottom third of the wrap. I also added bean sprouts, chopped tofu, cilantro and basil to this mix. Then just wrap them up tightly and you are done!
Serve with your favourite dipping sauce. Think Thai Sweet Chili, or Peanut Sauce 😉