This recipe is so simple but seems overwhelming to do! We have put up a video on our Instagram demonstrating how I make these. The nori is optional, I find it makes these easier to handle and eat but that taste isn’t for everyone. For the nut butter sauce, feel free to use any nut butter option. Tahini or sunflower butter will work well as a nut free alternative. We have linked some of the ingredients below and tools used to make this easier.
Rice Paper Wraps with Nut Butter Sauce
- 6 Nori Wraps
- 6 rice spring roll papers
- 1 red cabbage thinly sliced
- 1 cup carrots thinly sliced or julienned
- 1 cup cucumber thinly sliced or julienned
- 1 avocado sliced
- 1 cup quinoa cooked and cooled
- 1 large bunch mint leaves minced
- 1 large bunch cilantro minced
Nut Butter sauce:
- 1/2 cup natural peanut or almond butter
- 1 1/2 Tbsp tamari soya sauce or coconut aminos
- 1 tbsp honey or maple syrup
- 1 lime juiced
- 1 tsp sambal chilli garlic sauce or sriracha
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- Water to thin
- Prep all your vegetables and quinoa. Have them ready and easy to access. Put out a clean and damp cutting board to make your wraps on. Prepare your nut butter sauce and set aside.
- Run your rice paper under warm water, turning the sheet around about 5-6 times. OR Add warm water to a large shallow dish and submerge a rice paper to soften for about 10-20 seconds. Either method will work!
- Once soft, transfer to your slightly damp cutting board and gently smooth out rice paper.
- Add quinoa, carrots, peppers, cucumber, avocado and a healthy handful each cilantro and mint and any other fillings you want. Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. You can either leave your wraps like this or take a sheet of Nori (seaweed paper) and roll your wrap, wet the edge to help it stick closed.
- Repeat process until all toppings are used – about 6 to 8, adjust quantities to the batch size you want. Serve with dipping sauce and enjoy!