I love these wraps in the summertime because they’re so perfect as a light meal on a warm and humid night. They’re particularly enjoyable when packed up and take to the beach for an easy picnic dinner. Boasting a broad spectrum of colours, the fruits and veggies incorporated into these wraps are good for supporting skin health (perfect after a day in the sun!) but the real winner here is the peanut or cashew dipping sauce, it’s so easy to whip up and absolutely delicious! For a more wholesome meal, include tempeh, tofu, chicken, or prawns.
For the Wraps (Makes 8 wraps):
1 pack of rice paper wraps
1 mango, sliced
3 green onions, sliced
1 yellow pepper, sliced thinly
1 red pepper, sliced thinly
½ cucumber, sliced very thinly
½ cup sliced red cabbage
1 bunch basil or cilantro
1 avocado
8 shrimp, grilled or pan-seared, chopped
To make the wraps, fill a rimmed baking tray with water. Soak the first wrap in water until it is soft. Place it on a plate. Do your second wrap and place it ontop of your first. You now have two wraps, which makes for a more sturdy wrap.
Add fruits and veggies, in the same way you would with a burrito or standard wrap, but be careful not to overload it. When you are ready to wrap it up, take hold of the sides and slowly wrap. The rice paper should be almost dry and the sides should easily stick together, forming a seal. Serve with the dipping sauce.
For the Dipping Sauce:
1/3 cup cashew or peanut butter
3 tbsp. minced ginger
1 lime, juiced
1 tbsp. honey
1 tbsp. toasted sesame oil
½ tsp. sea salt
2 tbsp. – ¼ cup of water
Blend in a blender until smooth.
Sarah Wight is a qualified Nutritional Therapist. Follow her on Instagram at swnutrition.bm
