Veggie Rice Wraps
- EnviroVegan
- Aug 8, 2020
- 2 min read
Rice wraps are such a yummy way to eat wraps differently! They're lighter than maize / corn wraps and can be eaten either as a wrap or as a fried spring roll! You can also fill them with just about anything you want, get creative and make different filling combinations.
Ingredients:
The amounts depend on how many wraps you're going to make, you can also use any left over veggies as a salad or even on a bread roll!
A pack of rice paper wraps (we used from Kwik Spar but can't find the brand online, Woolworths does however also have well priced wraps!)
1x cup Quinoa
1x cup lentils
Avocado
Red + Yellow peppers
Carrot
Sugar snap peas
Purple baby cabbage
Cherry tomatoes
Mixed seeds (chickpea sprouts, sunflower seeds, flax/lin seeds and sesame seeds)
Salt & pepper
Humus (we got from Checkers)
Sweet chili (we used Wellington's)
Soy sauce of choice
Instructions:
Prepare the quinoa as per the instructions.
Cook the lentils in a small pot in hot water on medium heat until soft.
Leave the veggies raw and chop up all them all up into thin strips and slices, not too chunky.
Prepare the rice wraps as per instructions; we found using a pan the same size as or bigger than the wrap works the easiest.
If this is your first time working with rice wraps, they are sticky! Once the wrap is ready, place / stick it on a plate bigger than the wrap.
Put all of your fillings in the center of the wrap, top with hummus, sweet chili and seasoning.
The wraps are super sticky so use that to your advantage when folding it up and stick it together!
Delicious with soy sauce with literally anything from raw veggies, to stir fry, to cous cous to spring rolls; rice wraps are amazing!
We hope that you enjoy these recipes! Leave us your thoughts in the comments below or share on social media for your friends to see!
Keep and eye out for more recipes to be posted soon, loads to come!
Email us at enviroveganworld@gmail.com
Photographs by Cosmos Media
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