1 cup fresh Foxy Strawberries, sliced
10 large rice paper wraps
2 cups purple cabbage, finely sliced
1½ cups carrots, matchstick
1½ cups cucumbers, matchstick
1 cup packed cilantro leaves
1 cup packed fresh mint leaves
2 large ripe avocados, thinly sliced
½ cup gluten-free peanut butter
¼ cup tamari
3 tbsp lime juice, freshly squeezed
2 tbsp liquid honey
2 tbsp sesame oil
1 tbsp Sriracha hot sauce
Prep Time: 50 mins
Servings: 10
1 In small bowl, stir together peanut butter, tamari, lime juice, honey, sesame oil, and Sriracha. Transfer dip to small serving bowl.
2 In a large container filled with cold water, saturate rice paper wraps one at a time and lay on a plate. Rice paper should be slightly tender but still firm.
3 Arrange cut ingredients and herbs on rice paper wrap edge closest to you. Fold side edges of wrap in toward the center and roll tightly to enclose fillings. Repeat for remaining wraps, and arrange on a serving platter with dip. Serve and enjoy!
Tip 1: Rice paper will continue to soften when wet, be careful to not over soak. If they are too soft and saturated, they are more prone to ripping and tearing during assembly.
Tip 2: Add 2 chopped Bird’s Eye chilis or 2 sliced Jalapeño peppers for a spicy kick.
To learn more about Blazer Wilkinson Gee, visit www.blazerwilkinson.com
