Veggie wraps

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It’s spring! Can’t you tell? The snow is falling, the shovels are in full swing and temperatures are still freezing. Lol, at least that’s what spring in Calgary looks like right now. We decided that we needed to share some sunshine with you all and create spring at least in your kitchens. These veggie wraps are absolutely delicious. The more variety in color, the more delicious we’re positive. Seek out your ingredients based on color.

Now this recipe may come across as super easy. It is. Maybe. We’re not going to lie – we had a bit of trouble rolling the rice wrappers at first. Now having said that, if you practice and continue to persist, we promise it will get easier and you’ll get the hang of it. Besides, no company is coming over anyways right now 😉

Pick your ingredients of different greens, reds, yellows, purples…can you find every shade of the rainbow?! Once you’ve washed, chopped, diced, and sliced, you’re ready to wrap!

You’ll need a dish or plate with lukewarm water and rice paper wraps. We used a pie plate and this worked well. Now before you start, take a breath. This might test your patience or maybe you’ll be a natural!?! Either way, keep trying, they’re so yummy when you’re done. They dip incredible in the Peanut Thai sauce on our last blog? Check it out for sure! https://cutcooking.com/peanut-thai-dressing/

There’s really no right way to add your veggies. Have fun, play around with it. This is also a great meal activity to let the kids try. If they are part of the meal prep, we find they’re more likely to try new foods and maybe even enjoy. Who cares what the wraps might look like. They will taste amazing regardless.

To use the rice paper, soak it quickly in the lukewarm water to soften before wrapping. We found that just a fast dip through the water was enough. Do not let it sit too long or the rice wrapper will be too sticky and hard to wrap. Remember, practice makes perfect:) …or at least absolutely delicious.

We did find that when you are folding your wrap, roll it almost like a burrito. Tuck the sides in and then roll it up. You’ll find it easier to put the ingredients a bit to the one side versus right in the middle of the wrapper.

Veggie wraps
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Veggie wraps

Recipe by cutcookingCourse: Main, VegetarianCuisine: CanadianDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes

These veggie wraps are a rainbow of color. Your favorite veggies wrapped together for one single incredible bite. Try dipping in our Peanut Thai Dressing!
https://cutcooking.com/peanut-thai-dressing/

Ingredients

  • chopped lettuce (try a new variety!)

  • diced tomatoes

  • chopped sugar snap peas

  • chopped red cabbage

  • sliced avocado

  • sprouts

  • Any other veggie!

  • rice wrappers

Directions

  • Dice, slice and chop all your favorite vegetables for wrapping.
  • Using a shallow dish (we used a pie plate), fill with lukewarm water. Gently pull a rice wrapper through the water to soften slightly.
  • Lay any veggies you want incorporated in your wrap.
  • Pulling sides in first, roll then back edge tightly over and tuck tightly under veggies. Continue to tightly roll to front edge.
  • Dip in our Peanut Thai dressing…be smitten with a veggie rainbow. https://cutcooking.com/peanut-thai-dressing/
  • Happy snowy spring!
    Stacey and Meg

We promise this recipe of color will help brighten even the snowiest of spring days. You are what you eat right?