This is one of my family’s FAVORITE summertime meals. My kids actually beg for it. Each time I make it, I cut up more and more vegetables but it never seems to be enough.
So of course I love making it because I don’t have to beg my children to eat their vegetables. What makes this dish so good is the “Peanut” Sauce. That recipe is included below too!
Alright, let’s get to it….
1/2 Cup Creamy Almond Butter
1/4 Inch piece Fresh Ginger
1 Garlic Clove, minced
2 Tablespoons Lime Juice
1 Tablespoon Coconut Aminos
3/4 Cup Canned Coconut Milk or Water or Both
Rice Paper or Lettuce Wraps
1 head butter lettuce
1 cup julienned carrots
1 cucumber, seeded &julienned
1-2 mangos, sliced thin
1 Avocado, sliced thin
1 package rice paper wraps
Protein options – cooked shrimp (deveined, tail off) or extra-firm tofu (pressed & drained)
- For the sauce, add the ingredients for the sauce to a food processor, blender or use a hand blender to mix. If the sauce is too thick, just add more coconut milk or water.
- Heat the water while you are chopping the vegetables.
- Also, press the tofu (if you are using it) by placing it on a cutting board over the sink with a cutting board on top. I place a few of my heaviest cans on top to give it some weight. Leave it for about 10-20 minutes until well drained. Once pressed slice into long 1/2 inch julienne pieces
- To serve, place all the vegetables on a plate. Place a large bowl on the table & fill it with the boiling water & enough cold water for it to be hot enough to soften the rice paper wraps & just cool enough to touch.
- You can make your wraps with lettuce or the softened rice paper (just leave them in the water until they are soft enough to eat), add what you like, wrap it up like a burrito & dip in the sauce.