Rice Paper (or Lettuce) Rolls with Peanut Dipping Sauce

I am a firm believer in the cook once eat twice rule as a great way to save time in the kitchen and to make preparing healthy meals that much easier.  This rule doesn’t only apply to main dishes or sides but with dressings and sauces too.

Just because you made extra doesn’t mean you have eat the same thing day in and day out, that would get a little boring right?  Instead you find multiple purposes for the same recipe.

I found myself with extra peanut dressing after creating my tuna power salad and wanted to do something different with it instead of another salad.  One of my favorite 15 minute meals I keep in my arsenal for those days I just don’t feel like cooking are rice paper wraps.

I have been crazy busy over the last couple of months and have a lot on my plate right now.  I am finding myself with less time everyday for cooking than I have been used to having but eating real food is still a top priority for me!  I have been finding more of a need for recipes that I can use multiple times and for multiple meals.  I also need meals that are super quick to make.  I know that many of you can relate making recipes like this a necessity…quick…easy…delicious…and healthy.

If you are avoiding grains or simply don’t have rice paper sheets this recipe can be easily made into lettuce wraps.  Make these wraps your own by using whatever vegetables you enjoy, have on hand, or what is in season.  Include a quality protein source with wild shrimp, pasture organic chicken, grass fed beef, sprouted beans or quinoa.  The perfect meal to make when you have a family that has many different preferences.  These make a great appetizer too so have a little fun!

Don’t forget to show me your The Organic Dietitian creations over on Instagram.

Print

Prep Time 15 minutes

Total Time 15 minutes

Servings 2 -4

Author Sara

Ingredients

• 8 sheets rice paper
• 1 small head green leaf lettuce
• 1/2 cup mint leaves
• 1 cucumber julienne cut
• 2 carrots julienne cut
• 1 red pepper julienne cut
• 1 avocado sliced
• Other veggie ideas: red cabbage green onion, zucchini, radishes, jicama, beets
• 1 batch peanut dressing
• Optional Protein: roasted wild shrimp slices pasture organic chicken or grass fed beef
• Optional Plant Proteins: Cooked quinoa or garbanzo beans

Instructions

1. *Note: I used a mandoline to julienne my vegetables
2. Prep all of the veggies and proteins so that all you have to do is assemble the rolls.
3. Re hydrate the rice paper rolls by dunking the sheets in a bowl full of water.
4. The sheets will soften over a couple of minutes so once you dunk them in water put the sheet on a large plate and assemble.
5. Leaving 1 inch around the edge layer on lettuce, mint, then top with sections of vegetables and protein. Careful not to overfill you you can't close up the wrap.
6. The rice paper sheets should be very pliable by now.
7. Fold over each side and then roll the rest of the wrap closed.
8. The rice paper is sticky so it should close well on its own.
9. Continue this process until all the rolls are made.
10. Serve with peanut dipping sauce.
11. Serve immediately.

Recipe Notes

*choose organic ingredients when possible.