Thai Salad Wraps

Are you craving veggies but don’t want a traditional salad? Try these cool, crispy, nutrient rich thai salad wraps dipped in
this Garlic Ginger Peanut Sauce. These aren’t very filling, so use them as an appetizer or as a guilt free snack between meals. I sometimes add a protein, like chicken or shrimp, and pack a few in my lunch.

15 to 20 tapioca or rice paper wrappers
1 small head leaf lettuce, rinsed and spun dry
2 cups thinly sliced red cabbage
1 large red bell pepper, seeded and sliced very thin
1 cucumber, sliced into very thin strips
2 to 3 carrots, shredded
large handful fresh basil leaves
large handful cilantro, chopped
large handful sprouts of any kind (alfalfa, mung bean, broccoli)
small handful fresh spearmint leaves

To soften the wraps, fill a 10-inch skillet filled with hot water, and place each wrap in the hot water to soften for about 30 to 60 seconds. If you leave them in the water for too long they will begin to break apart. You will need to change the water about 3 times during this process to keep it fresh and hot.

For the filling, tear the lettuce into small pieces and place into a large bowl. Add the remaining ingredients to the bowl and toss together.

To assemble the wraps, place a softened tapioca paper onto a plate. Add a handful of filling to the bottom of the wrapper. Facing the wrapper think of a north, south, east, west orientation, your vegetables would be on the south end, fold the west and east end in, then tightly roll up towards the north.

Repeat this process with remaining filling and wrappers. To store leftovers, place into a container, layered between wet paper towels. Cover the top layer with a wet paper towel. Courtesy of Nourishing Meals.