I’ve been making these Wicked Fresh Wraps for a while now and they’ve become somewhat of a phenomenon with my friends & family. When I saw that Kimberly Snyder challenged her readers to make their own version of her sexy summer spring rolls my ears perked up. I can’t decide what I love most about these: how fresh & light they taste, how fancy and gorgeous they look, or how simple they are to make. Really! It only takes a handful of ingredients. Other than the quinoa, there is no cooking involved. I like to make them with my loved ones so they can see just how easy it is to put together such vibrant, healthy food. I serve these Wicked Fresh Wraps with a healthy, natural alternative to a spicy peanut sauce, which I often make in advance and store in the fridge.
I usually cook a batch of quinoa on the weekend that keeps in the fridge all week. I use it in these wraps, stir fry, salads & quesadillas. This is another small bit of planning that saves me time during the week.
I use a mandoline to quickly julienne the vegetables. You could also use a handheld julienne peeler or chop them by hand.
I’ll walk you through the process:
I like to make the sauce first because once everything is prepped, this meal comes together very quickly. To do this, simply blend or whisk all ingredients together.
Stir tamari, cumin & coriander into the cooked quinoa.
Wash and dry all of your greens, herbs & vegetables. Prepare your greens if needed by removing larger leaves from their stems. Tear the leaves into 4 inch strips.
Julienne the pepper, carrots and zucchini.
Lay out a kitchen towel on top of your work space. Then, fill a pie plate with warm water and grab your rice paper wraps. I got these in the Asian foods section of my local supermarket for $1.99.
Place a rice paper wrap in warm water for about 10-15 seconds until it begins to soften. Remove from the water and place on your kitchen towel. It will continue to soften up a bit.
Lay the greens down in a horizontal line across the center of your rice paper, leaving a little room on each end. Spoon the quinoa on top. Add the rest of the veggies and top with fresh herbs.
Now, we wrap! Don’t be intimidated. You’ve rolled a burrito before, right? Pull the bottom of the wrap up and over your filling. I find it easiest to use my thumbs and index fingers to pull the wrap up while using the rest of my fingers to hold the veggies in place. Once you get to half way up, fold each side in and continue rolling.
- 5 rice paper wraps
- 10 med-large chard leaves
- 1/2 large bell pepper
- 2 med carrots
- 1 med zucchini
- Handful of pea shoots or sprouts
- Fresh Cilantro
- Fresh Basil
- Fresh Mint
- 1 tablespoon tamari sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/3 Cup almond butter
- 1/3 Cup water
- 3 med cloves garlic, minced
- 1 inch piece fresh ginger, minced
- juice of 1 lime (about 2 tablespoons)
- 2 tablespoons tamari sauce
- 2 tablespoons maple syrup
- 1 teaspoon sriracha (use red pepper flakes if you don't have this)
- Make the sauce by blending all ingredients together.
- Stir tamari, cumin & coriander into the cooked quinoa.
- Wash and dry all of your greens, herbs & vegetables.
- Prepare your greens by removing the stems and tearing the leaves into 4 inch strips.
- Julienne the pepper, carrots and zucchini.
- Prepare your work space with a kitchen towel and pie plate of warm water.
- Soften rice paper wrap in warm water for about 10 seconds. Remove & place on towel.
- Place the greens in the center of the rice paper. Spoon on quinoa. Add the rest of the veggies and then top with the fresh herbs.
- To assemble, pull the bottom of the wrap up and over your filling, fold each side in and continue rolling.