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!

 

INGREDIENTS

• 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

 

DIRECTIONS

1. Fill a large bowl with hot water.
2. 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!
3. 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.
4. 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.
5. Roll up the remaining rice wrap, pressing the end down to secure it and enjoy!
6. I like to cut mine in half or quarters so they are easier to eat.

 

Serves 1

 

Nutritional analysis: calories 320, fat 15g, carbohydrates 38g, fiber 7g, protein 13g