Green good­ness sum­mer rice pa­per wraps with green god­dess mint dip­ping sauce

Good Health Choices - - Be Nourished -

9-10 sheets rice pa­per

1/2 cu­cum­ber, sliced into long strips (roughly the same length as the beans)

250g green beans, trimmed and blanched

1 cos let­tuce, sliced

1/4 green cab­bage, thinly sliced Bunch of cavolo nero, stems re­moved and thinly sliced

50g pea shoots

Small bunch of fresh mint leaves and/or co­rian­der

Other greens of your choice and sliced avo­cado

Fruit or veg­etable sticks, to serve 1 Fill a large bowl with warm wa­ter. 2 Place one sheet of rice pa­per in the wa­ter and soak for about 30 sec­onds, then re­move and place on a damp tea towel.

3 Start fill­ing your rice pa­per: I start with a few strips of cu­cum­ber, 2-3 beans, then layer in the greens and pea shoots (take care not to over­fill).

4 Once you have added a lit­tle of all the veg­eta­bles, fold part of the rice pa­per over the fill­ing, then roll it up firmly, seal­ing in both sides.

5 Cut in half and place on a serv­ing plat­ter. Re­peat to make ap­prox­i­mately 8-9 more wraps.

6 Serve with fresh fruit or sliced veg­etable sticks and green god­dess mint dip­ping sauce.


1/4 cup tahini

Hand­ful of fresh mint

1/3 cup fresh flat-leaf pars­ley

2 cups of mixed spinach and kale leaves

Juice of 2 lemons and zest of 1 lemon 1 tbsp ap­ple cider vine­gar

1/3 cup rice milk

1/3 cup wa­ter

1 tsp sea salt

1 Put all in­gre­di­ents into a blender and process un­til smooth.

2 Pour into a bowl for dip­ping.

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