Rock and roll collard wraps

Quantities and vegetable selection may vary from what is suggested. Below is the suggestion for one wrap.

Ingredients:

2 sheets Rice Paper
1/4 avocado, sliced lengthwise
1 carrot, grated
¼ red bell pepper, sliced lengthwise
2 inches cucumber, sliced into long strips
1/4 cup baby spinach
2-3 sprigs fresh cilantro
1/4 cup glass noodles or kelp noodles
salt/pepper to taste

Cooking Instructions:

  1. Soak one piece of rice paper in warm water until soft. Remove from water carefully, allow excess water to drain, and lay out on flat surface.
  2. Arrange veggies in a row along centre of rice paper. Add noodles first if using and greens last.
  3. Leave about 1 1/2 inches at both ends.
  4. Fold in opposite edges and than wrap up sides.
  5. Place second piece of rice paper in water to soften.
  6. Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  7. Place roll along centre of second piece of rice paper and wrap, folding side edges in first and then rolling.

Tips

You can use any assortment of veggies- raw, steamed, baked, or roasted.
This is a great thing to make at the end of the week when you have small amounts of leftovers remaining.
Rice paper is a great alternative to heavier wraps

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