Total approx time: 15 minutes

GF, Dairy Free, Vegetarian, Vegan Options

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Ingredients:

• Rice Paper Wraps (I like Six Fortune's Rice Paper)

• Shrimp/Tofu

• Rice Noodles, cooked according to instructions (glass noodles work too)

• Cucumber, cut into strips

• Red Pepper, cut into strips

• Carrots, cut into strips

• Lettuce, chopped

• Mint leaves

• 1/4 cup Nut Butter

• 1/8 cup Coconut Aminos, can use Soy Sauce if not GF

• 1 tbsp Sesame Oil, can use Olive Oil if Sesame Oil is not available 

• 2 Garlic Cloves, diced

• 1 nob Fresh Ginger, diced

• 1 tbsp Sriracha 

• 1 tsp Sesame seeds

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Optional adds:

• Chopped Nuts

• Chili Garlic Sauce

 

Equipment:

• Frying pan or plate with edges, for the hot water

• Knife, for chopping vegetables

• Cutting board

• Blender

 

Process:

1. For the sauce: Add nut butter, coconut aminos, sesame oil, garlic, ginger, sriracha to a blender and blend. Pour into a bowl and mix in sesame seeds.

2. Boil water and pour into frying pan/plate. Let cool slightly.

3. Place rice paper in hot water and hold there for a few seconds until the rice paper is soft but not too soggy. 

4. Lay rice paper on a cutting board or plate and leave the end of the paper off the edge of the board/plate.

5. Assemble the rolls by placing rice noodles, vegetables and shrimp/tofu in a row on the edge closest to you. Drizzle some sauce over top and can add some chopped nuts and/or chili garlic sauce for extra flavour. Lay fresh mint leaves on top and roll up being sure to roll in the sides.

6. Add extra sauce on the side for dipping.

7. Enjoy immediately or later!