Asian Rice Wraps with a Peanut Butter Dressing

28 Nov

This recipe is easy but takes a little bit of work. Very refreshing, light and tasty, it’s ideal for serving at Christmas and New Year’s Eve Parties.

You will need:
1 22cm pack of rice wraps /rice paper
500-750g Asian greens sliced (e.g Chinese cabbage , bok choi , springs onion, mustard greens, watercress, rocket , spinach , green beans, etc)
Herbs 50-75g (coriander , basil, parsley)
100g mixed peanuts and cashews

For the Sauce
50ml soya sauce
2 inch ginger, chopped
2 cloves garlic, chopped
50ml toasted sesame oil
4 tbsp peanut butter powder
50ml sweet chili sauce
50ml water (if needed)

Method:
Slice your greens, herbs and green beans into thin strips. Add to a bowl and mix gently but thoroughly.

Get a large pot or bowl of cold water big enough for the wraps to soak in. Soak 2-3 wraps at a time for 2-3 minutes until soft. Place on a damp cloth and remove any excess water .

Take a handful of the greens and place in the middle of the wrap. Add some mixed nuts and roll and fold in the sides to completely close the leaves in place (see pic) do this until all the greens are gone. It should make 12-13 wraps

To make the sauce, add all the ingredients in a bowl and mix about half of the water and add more if needed. The sauce should be a dipping sauce consistency. Serve cold and enjoy.

Eoin

Top Tips:

Get creative and add in any greens that you wish. Just avoid water based veggies like cucumber as they will leek and split the rice paper.

Try adding grated carrots, bean sprouts , etc

If you don’t have powered peanut butter, you can always use regular peanut butter. You may need to add more water to get the right consistency.

Rice wraps can be found in most Asian markets/shops or in you local health food shop.

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