Brown Rice Paper Veggie Rolls with Peanut Miso Sauce

(Formulated by the Hedonista)

These rolls are some of my favorites for an easy lunch or snack. The sauce is really the amazing part, which I could drizzle over everything! Using the fresh veggies on the recipe for a crunch, but easily can add leftover meats and rice from the fridge.   

( If you haven’t used Brown Rice Papers, then follow directions on package and practice.  Once you get it they are easy, but can take a couple to get the hang of it.  I like them because they hold a lot, which helps since I always seem to add too much to the rolls.)


INGREDIENTS FOR THE PEANUT MISO SAUCE

1 inch piece of fresh ginger (peeled & grated)

⅔ cup of hot filtered water

2 cloves of garlic (peeled & smashed)

juice of 1 lime

4 Tbsp of organic peanut butter (nutty or smooth)

2 Tbsp of brown rice vinegar

2 Tbsp tamari

1 Tbsp of cold pressed sesame oil

2 Tbsp white miso

1 tsp spicy Pluck seasoning (optional)

1 tsp salt

1 tsp maple syrup


DIRECTIONS FOR PEANUT MISO SAUCE

Add all ingredients to a food processor or blender.  Blend together until  smooth.

Serve at room temperature.  Keeps in the refrigerator for a week with an airtight lid.



INGREDIENTS FOR BROWN RICE PAPER VEGGIE ROLLS

6 organic brown rice paper rolls (I like the King Soba ones)

6 leaves of organic romaine or butter lettuce

1 sheet of organic roasted nori/seaweed wraps, cut into 6 pieces 

Handful of organic cilantro

1 organic cucumber, cut into sticks

1 organic carrot, cut into sticks

1 avocado, sliced

red chile pepper flakes


DIRECTIONS FOR BROWN RICE PAPER VEGGIE ROLLS

  • Prep all ingredients and place them on the counter in front of you.  Cover a cutting board with plastic wrap.  Set a flat pan, the size of rice wraps or larger, out on the counter too.  (Essentially make a station with everything out for you to use)

  • Pour some hot water into the pan, enough to cover the wrap. (Add a little more hot water for each rice wrap)  Lay rice wrap into water and submerge for 20 seconds.  Carefully pick up the wrap, so it doesn’t stick to itself, and let it drain.  Place carefully and flat onto the cutting board.  

  • Add lettuce, seaweed, and other ingredients into the middle of the wrap.  Pull one edge of wrap over ingredients, fold right and left side over ingredients, and roll to close.  Place the roll onto a large plate.

  • Repeat with each roll doing them one by one. 

  • Fill a ramekin with sauce and serve.  Enjoy!