Salad Wraps

Salad Wraps
Salad Wraps
Try this Salad Wraps recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 0
vegan vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains pasta dairy free pescatarian
  • 1/4 cup water
  • 1/2 cup soy sauce
  • 1 red bell pepper thinly sliced
  • 1 tablespoon freshly grated ginger
  • 1/4 cup maple syrup
  • head of leaf lettuce shredded
  • 1 bell pepper thinly sliced
  • 2-3 large, fat carrots julienne
  • 5-6 radishes, thinly sliced
  • 1 package rice noodles
  • 25-30 rice paper wrappers
  • 1 cup of parsley
  • 1 cup of cilantro
  • 1/2 cup basil leaves chiffonade
  • 2 avocados, thinly sliced
  • juice of one line and the zest
  • 1-2 cloves of garlic crushed
  • Carbohydrate 124.272962810979 g
  • Cholesterol 0 mg
  • Fat 4.55105001164003 g
  • Fiber 33.0509999762893 g
  • Protein 52.0653001448593 g
  • Saturated Fat 0.580635001515768 g
  • Serving Size 1 1 recipe (2232g)
  • Sodium 131.161250351974 mg
  • Sugar 91.2219628346892 g
  • Trans Fat 2.14186000538876 g
  • Calories 621 calories

Prep all vegetables and arrange them on your work surface.Using two glass pie plates, fill one with water and place the other, empty, in front of you for rolling the wraps.Working one rice paper wrapper at a time, wet the rice paper wrapper by dipping and turning in water then lay flat on the other plate in front of you. Don't worry if the wrapper is not completely soft and pliable at this point. Just get the entire surface wet.Starting with lettuce, then rice noodles, layer the vegetables on the top third of the wrap. Roll one turn over then tuck the sides in, continue to roll until wrap is complete.Combine all ingredients in a small dish.