Next time you shop buy two packages of Brown Rice Wrappers and Nori sheets to have on hand. You can improvise with the filling. Use organic, no-sugar-added Peanut Butter for the sauce base.
Mini Veggie Wraps with Peanut Sauce
Note: Add 1 tsp. Lime Juice for more zip.
4 sheets Brown Rice Wrappers
2 sheets sushi-grade Nori
1 1/2 c. organic Zucchini, shredded
1 c. organic Carrots, shredded
4 organic Scallions, cut into thin strips
3/4 c. fresh organic Cilantro, stems trimmed
1/2 c. organic Mushrooms, sliced thin
1/2 c. organic Red Cabbage, shredded
1/4 c. organic Yellow or Red Bel Pepper, thinly sliced
Spicy Peanut Sauce
1/4 c. organic, no-sugar-added Peanut Butter
3 Tbs. Coconut Aminos or Tamari Sauce
2 Tbs. Rice Vinegar
2 Tbs. organic ev Olive Oil
1 Tbs. raw, organic Honey (Maple syrup for vegan)
2 tsp. Sesame Oil
2 tsp. organic Garlic, minced
2 tsp. Ginger
1 tsp. crushed Red Pepper flakes (opt.)
2 tsp. Water or Lime juice
Mix all ingredients, whisking until smooth. (You may add a few crushed peanuts if you so desire.) Place in a bowl.
To make Nori, go through the same process, but do not dip in water.
Place on a chopping board or kitchen counter covered with parchment paper.
Spread 2 tsp. of sauce along center, and place up to 3/4 cup of filling (1/6 of each veggie), in layers, on wrap. Fold ends in and roll firmly but carefully, so as not to tear sheet.
Cut into 1-1/2" slices with very sharp knife, and place on serving platter. Do this with remaining sheets or rice wraps. Serve with additional peanut sauce, or Tamari.
~ In Good Health! ♥