'A wrap of color & texture'

Rice wraps

  • Rice paper wraps
  • ½ red cabbage
  • ½ cucumber
  • ½ mango
  • Alfalfa sprouts
  • 1 cup grounded cashews
  • Fresh parsley
  • Fresh coriander or mint
  • 200 gr hard tofu
  • ½ lime
  • ½ cup black sesame seeds
  • Sesame oil

Peanut Dip

  • 2 tbsp peanut butter
  • 1 lime
  • 2 tsp tamari sauce
  • 1 tsp maple syrup
  • A bit of grated fresh ginger
  • 2 tbsp water
  • Fresh leek
  • A pinch of chili flakes (optional)

Slice the tofu in strips and marinate with the sesame oil and lime. Keep in the fridge for about 30 minutes. After this, remove from the fridge and roll in black sesame seeds. Slice all the vegetables. Prepare the peanut butter dip by mixing all the ingredients using a blender or food processor until smooth. Add some room temperature water in a dish a little bit bigger than your rice paper wraps. Dip the rice paper in the water to soften it, spread the rice paper out  and now place it on another plate or wooden board. Put the ingredients (vegetables, fresh herbs, sprouts and cashews) in the middle of the rice paper. Fold the top half of the wrap over the filling and then fold both sides into the middle. Last step, fold the bottom of the rice paper up to close it. Enjoy the rice wraps with peanut dip and serve with some tamari sauce on the side.

* You can fill the wraps with the vegetables that you like the most, make them different every time.