I don’t think I’ve ever met someone who didn’t love rice wraps. They’re refreshing, nutritious, simple to make (once you know how to do it, which you will after reading this post, I got you girl!) and absolutely delicious. One of my favourite things about them is that you can use any fruit or vegetable you have no hand as the filling and it’s always good, I mean always. I don’t know what it is about them, but you can do no wrong here.
To start, you’ll need to do a good amount of prepping, I would recommend making these for dinner one night and then making enough for your lunch the next day. If you’re going to bother cutting all of these veggies, might as well make it last!
Everything you add into the wraps should be thinly sliced, if you have a julienne peeler, it’s a perfect time to use it. Cut all of your ingredients in thin slices and make them about 4 inches long so they fit easily inside the wraps. Aside from fruits and vegetables you can also add some noodles or even some rice, to make this a more filling meal. This is entirely optional; I usually omit it although traditional rice wraps contain vermicelli noodles.
One thing you certainly cannot omit is a killer sauce. I have a few go-to dipping sauce recipes which I will share with you on this blog in due time. First up, a sweet and spicy (very spicy) Korean dipping sauce. To make this version of this sauce, you’ll need some gochujang. Gochujang is a Korean red pepper paste that you can most likely find it in the international isle of your grocery store. It’s a great thing to have in your fridge because it keeps for a long time and it’s used to make many Korean dishes such as bibimbap. If you can’t find gochujang, you could also use another Asian hot sauce or paste of your choice; sambal oelek, sriracha, etc.
This meal comes together very quickly. I would suggest making the sauce first, then cooking your noodles and finally washing and cutting the vegetables.
Rice Wraps w/ Sweet & Spicy Sauce
- Rice wraps
- Rice vermicelli noodles
- Red bell peppers
- Black sesame seeds
- 1-3 tbs gochujang or other hot sauce
- 1 tbs soy sauce
- 1 tbs sugar or maple syrup
- 3 tbs water
- 2 tsp sesame seeds
- 1 tsp garlic powder
Wash and prepare all of your filling ingredients by slicing them into thin slices about 4 inches long. Set aside.
Mix the gochujang, soy sauce, sugar, water, sesame seeds and garlic powder in a small mixing bowl and set aside.
Cook your noodles as per the package instructions and set aside.
Fill a large plate or even a fry pan with about ½ inch of water.
Dip your rice wraps in the water for about 5-10 seconds and lay on your working station.
Add your desired ingredients on the wrap, centered and close to the edge that’s closest to you.
To wrap, bring the edge that’s the closest to you over the filling, keeping the rolling motion tight, roll over once, then tuck in the two sides over the filling and then finish your initial rolling motion until you’ve reached the end.