Peanut Rice Wraps
These are one of my favourite meals to make at home. Feel free to eliminate the rice paper and have lettuce/green wraps instead with the same ingredients. You can also easily substitute ingredients for whatever you have in your fridge, or what is in season for the area where you live in.
Rice-paper wraps (you can find these in many Asian and English grocery stores)
Vermicelli noodles, 1 small handful per person
Dark leafy green (lettuce, steamed kale or spinach), 4–8 servings per person
Sliced veggies (carrot, cucumber, avocado, celery, broccoli, tomato, cilantro), 2 large handfuls (2 servings) per person
Protein source (shrimp, beef, chicken, salmon), single palm-sized portion per person
Peanut sauce—4 tbsp. of natural peanut butter, splash of soya, and hot sauce to taste
Boil some water and submerge the vermicelli noodles in. Take off heat and let sit for 5 minutes or until soft. Strain and place in a serving dish.
Cut your protein source into thin slices and fry on low heat with a little olive oil.
Cut your vegetables and mango into thin slices approximately 3–4 inches long, depending on the size of your rice-paper wrap.
Cut your dark leafy green into palm-sized portions.
Make your peanut sauce by heating the natural peanut butter in a saucepan until it softens. Continue stirring. Add in your preferred amount of soya and hot sauce to taste and mix. Take off heat and place in a shallow dish or small bowl.
I like to prepare my rice wraps one at a time as I eat, to avoid the rice papers from sticking together. In this case, I bring over a shallow dish to the dinner table and add in some boiling water. Place a single rice-paper sheet in the water for 10–30 seconds. The hotter the water, the less time is required to let soak.
Start with your rice paper, then add your lettuce, veggies, mango, protein, and sauce. The rice paper is fragile, so make sure you don’t fill it too much.
Enjoy your wraps!