Submitted by Linda Powers, Arizona
12 rice paper wrappers (preferably the small circular sheets)
2–3 medium carrots cut into match sticks or ¼ inch sticks
½ cucumber, cut into match sticks or ¼ inch sticks
½ bell pepper (yellow, red, or orange), thinly sliced
¼ red cabbage, thinly sliced
½ cup baby spinach leaves
½ cup alfalfa sprouts
¼ cup cilantro leaves chopped
¼ cup basil leaves chopped
1 drop Lemon oil
3 full tablespoons peanut or almond butter
1 tablespoon tamari, liquid amino, or soy sauce
2 tablespoons maple syrup
4 tablespoons warm water
1 drop Lime oil
Chopped peanuts for topping
- Combine all sauce ingredients in a blender, blend until smooth, adding additional water if needed. Top with chopped peanuts.
- Fill shallow pie plate with warm water. Dampen kitchen towel with water and wring dry; place on work surface.
- Submerge one rice wrapper into warm water for a few seconds or until it begins to soften. Remove from water and place on towel.
- Shred cabbage in bowl, and add Lemon essential oil. Place one spinach leaf at the base of the rice paper circle. Top with cucumber, carrot, bell pepper, cabbage and alfalfa sprouts.
- Carefully wrap roll from the bottom up, keeping as tight as possible.
- After one complete roll, place several cilantro and basil leaves on the wrapper. Pull in sides of the wrapper (like a burrito) and continue to wrap until roll is secure.
- Place on a very lightly oiled platter and cover with plastic wrap; repeat with remaining wrappers.
Tip: Mix your dipping sauce together first and let it set so the flavors can mingle. It will taste much different after a few minutes. Taste for flavor before serving.