I love using rice paper wraps, especially in the summer time! They are refreshing, light in calories, and low GI, making them a perfect alternative to heavier grain wraps. Plus, they are fun to make!
- 3 brown rice paper wraps
- 4 ounces of tofu or shrimp, sliced thinly
- ¼ cup of mango, sliced thinly
- 6 thinly sliced avocado strips
- ¼ cup of carrot slices
- ¼ cup purple cabbage, sliced thinly
- ¼ cup of fresh basil
- Fill a large bowl with hot water.
- Slip one of the rice wrappers into the water and allow 30 seconds to 1 minute for it to soften. TIP: rice paper wraps can be hard to work with so take your time with them!
- When the rice wrapper is soft, remove it from the bowl and place on a clean surface. Add tofu/shrimp, mango, 2 slices of avocado per wrap, carrot, cabbage and fresh basil. Then fold over one end.
- Continue by folding the other end over. Then lift the long side of the wrapper and tuck it over the filling to create a roll. For a video on how to to this, click here.
- Roll up the remaining rice wrap, pressing the end down to secure it and enjoy!
- I like to cut mine in half or quarters so they are easier to eat.
Nutritional analysis: calories 320, fat 15g, carbohydrates 38g, fiber 7g, protein 13g
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