How to Make Rice Paper Veggie Wraps - A Step-by-Step Guide

Looking for a light and healthy meal that's perfect for summer? Look no further than these delicious rice paper veggie wraps! Packed with fresh and colorful veggies, these wraps are not only a feast for the eyes but also for the taste buds.

Perfect for a light lunch, snack, or even a refreshing appetizer, these rice paper veggie wraps are quick and easy to make, and are guaranteed to satisfy your cravings for something fresh and flavorful. Plus, they're a great way to use up any lefto...

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Ingredients

  • 12 rice wrappers (8.5 inch diameter)
  • 2 large beets, cut into matchsticks
  • 4 carrots, shredded (preferably multicolored)
  • 1 large ripe avocado, sliced
  • 1 English cucumber, cut into matchsticks
  • 24 thin slices Parmesan cheese, sliced into strips
  • 1 ½ cups kale
  • 2 large radishes, cut into matchsticks
  • 1 small bunch alfalfa sprouts
  • 1 cup poppy seed salad dressing

Information

  • Prep Time: 1 hr
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 12 wraps

  • Put warm water into a shallow pan large enough to fit a rice paper wrapper. Soak 1 wrapper until softened; carefully transfer to a large cutting board or plate.
  • Arrange a portion of beets, carrots, avocado, cucumber, Parmesan cheese, kale, radishes, and sprouts in the center of the wrapper with tips of vegetables extending above the top. Fold the bottom of the wrapper as far over the filling as possible. Fold in each side; place on a plate. Repeat with the remaining wrappers and vegetables.
  • Pour 1/4 cup salad dressing into a small bowl; serve alongside 3 wrappers.
  • Nutrition

    853 cal.

    • Total Fat: 54g
    • Saturated Fat: 15g
    • Cholesterol: 74mg
    • Sodium: 1510mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 11g
    • Total Sugars: 27g
    • Protein: 30g
    • Vitamin C: 51mg
    • Calcium: 765mg
    • Iron: 3mg
    • Potassium: 1290mg