Summer Rolls with Peanut Sauce

  Prep Time: 10 Minutes   |   Total Time: 20 Minutes

Fresh Salad Rolls are a perfect lunch or snack during hot months. Pick your own filling and dip fresh rolls into homemade peanut sauce. Look for rice paper sheets at your local Southeast Asian grocery store.

Ingredients – Makes Six Rolls

• 6 circular rice paper sheets

Filling Options (Choose your own)

• 2 carrots, julienned
• ½ cucumber, julienned
• ½ pepper, julienned
• ¼ cabbage, thinly sliced
• Sprouts
• Leafy greens: kale, romaine, spinach
• Herbs: cilantro, mint, Thai basil
• Green onions, chopped
• Organic empeh or tofu

Peanut Sauce

• 2 garlic cloves, peeled
• ¼-1 tsp red chili pepper
• 4 Tbsp water
• 5 Tbsp peanut butter
• 2 ½ Tbsp rice wine vinegar or apple cider vinegar
• 1 ½ Tbsp gluten-free soy or tamari
• 2 tsp agave syrup

Instructions

Wraps

1. Fill a shallow bowl with warm water. And line a cookie sheet with saran wrap.
2. Dip 1 rice paper sheet in water. Make sure to get the full rice paper wet and keep submerged until just soft.
3. Lay rice paper on a flat surface and fill center with desired ingredients.
4. Fold the bottom half of rice paper over filling. Fold in both sides tightly. Pressing firmly roll the entire roll to close. Place seam down on lined cookie sheet.
5. Repeat steps 2-4 for the rest of the rice paper.
6. If not using immediately, cover with saran wrap tightly to avoid rice paper drying out.
7. Store in fridge for up to 2 hours.
8. Serve with peanut sauce for dipping. 

http://myvega.com/vega-life/recipe-center/summer-rolls-peanut-sauce/

wrap ideas (for my records:)

Wrap Ideas:

Black beans

Chili Beans

Tomatoes

Chickpeas

Pinto beans

Lettuce

Cucumber

Broccoli

Zucchini

Shredded cabbage

Shredded lettuce

Corn

Bell peppers

Banana peppers

Pickles

Cheese

Cream cheese

Balsamic

Soy sauce

Honey mustard

Olive oil

Onions

Grilled veggies

Sautéed veggies

Roasted veggies

Black olives

Garlic

Hummus

Mayo

Rice

Spinach

Arugula

Tofu

Bacon  

Yogurt

Dressings

Green onion

Refried beans

Salsa

Avocado

Potatoes

Sweet potatoes

Sour cream

Poblano sauce

Chipoltle sauce 

Roasted chickpeas and broccoli

Sweet potatoes, black beans, and mini bell peppers

Bananas

Strawberries

Peanutbutter and

Yogurt  

Asparagus

White beans

Snow peas

Italian wrap

Asian wrap

Mexican wrap

Egg salad

Chick pea spread

Pesto

Mozzarella

Pizza

Pizza sauce

Red sauce

Pepper, Olive Relish, and Smoked Mozzarella Panini

Guacamole

Pine nuts

Walnuts

Dijon mustard mixed with mayo

Peanut sauce

Teriyaki sauce

Blt wraps

Gorgonzola

Cream cheese and grapes

Modena balsamic sauce, havarti cheese, red & green peppers, zucchini,
marinated eggplant, leaf lettuce, tomatoes

Green beans

Cauliflower

Potato salad

Ricotta cheese

Cashews

Bbq sauce

Sundried tomatoes

Eggs

Carmelized onions

Celery

2-3 asparagus spears, chopped
1/2 cup chopped russet potato
1/2 cup chopped red or yellow bell pepper
1/2 cup chopped broccoli
1-2 tsp italian herb seasoning
2 cloves garlic, minced
2 tbs extra light olive oil

1 Cup Broccoli
Cup Mushrooms
1/2 Cup Onion
1/2 Cup Zucchini
1 Yellow Bell Pepper
2 Tsp. Extra Virgin Olive Oil
Dash of Red Chili Pepper Flakes
4 MultiGrain Tortillas
1/2 Cup 2% Chedder Cheese
4 Tbsp. Salsa

Parmesan cheese

Feta

Greek dressing

Fresh mozzarella

Garlicky Spinach Spread

4 cups raw spinach

3 garlic cloves

1/3 cup low-fat mayonnaise

1 tablespoon vegetable oil

3 tablespoons parmesan cheese

salt and pepper

Tasty Veggie Wraps

Tasty Veggie Wraps

When I did the Daniel Fast last year, I added an extra restriction to myself in that I wouldn’t eat anything with leavening in it.  Consequently, I lived on veggie wraps for lunches.  They were so filling, and the avocados helped fill me up.
½ cup broccoli, shredded
½ cup carrots, shredded
½ cup purple cabbage, shredded
1 avocado
1 TBS extra virgin olive oil
1 tsp soy sauce
¼ tsp Thyme
¼ tsp Rosemary
¼ tsp Garlic Powder
4 Whole Wheat Tortillas
Sharp knife/cutting board
measuring cups/spoons
Shred the vegetables.
Slice the avocado thinly.
Place oil in warm skillet.  Add shredded cabbage, carrots, and broccoli mixture and sauté until tender/crisp.
Add seasonings and the soy sauce.
Remove from the pan and place a tortillas in the skillet, one at a time, heating until warm.
Line avocado slices down each tortilla.  Top with the shredded mixture.

Sunny Spicy Veggie Wrap

Sunny Spicy Veggie Wrap
vegan, makes 2 wraps

2 extra large wraps/tortillas
2 cups carrot/zucchini slaw salad
4 Tbsp spicy hummus or bean puree
sunflower sprouts, optional
garnish: pumpkin seeds

Directions:

1. Prep all your veggies: carrots, zucchini.

2. Place all your slaw ingredients in a bowl and toss well.

3. Spread your hummus over the tortilla wraps.

4. Add a nice portion of the slaw - add some sunflower sprouts too if you have them.

5. Grind some fresh pepper over top and a few extra pumpkin seeds. Roll up the wraps and slice. Serve...

Let’s Do Lunch: Greek Veggie Wraps

Let’s Do Lunch: Greek Veggie Wraps

Yield: 4 servings

Ingredients

For the dressing:
3 tbsp. balsamic vinegar
5 tbsp. extra virgin olive oil
Salt and pepper, to taste
To assemble:
4 (10-inch) wraps or tortillas
Hummus
Cooked whole wheat couscous
Baby spinach leaves
Diced fresh tomatoes (or halved grape tomatoes)
Julienned or shredded carrots
Chopped banana peppers
Crumbled feta cheese

Directions

·        To make the dressing, combine the balsamic vinegar and olive oil in a jar or squeeze bottle with a closed lid.  Shake well to combine.  Season to taste with salt and pepper and if necessary, adjust amounts of oil and vinegar to your liking.

Lay a wrap out on a work surface and spread with a thin layer of hummus.  Top with a handful or two of couscous.  Add a small mound of baby spinach leaves, a handful of diced tomatoes and a handful of carrots.
Top with a handful of the banana peppers, a sprinkling of the feta and a drizzle of the balsamic vinaigrette.
Fold the bottom edge of the wrap up.
Fold the sides of the wrap inward, and then roll the wrap up tightly to enclose all the fillings, burrito-style.  (This may take a couple of tries but even the less than perfect wraps still taste good.)  Store airtight and serve within 4-6 hours.