Name: Vegetable Wrap Rolls
Total time: 20 min
Ingredients: 4-6 Large Rice Paper Wrappers (or your choice of wraps, like flour tortillas or lettuce leaves for a low-carb option); 1 Cup of Shredded Carrots (carrots add crunch and a bit of sweetness); 1 Cup of Sliced Cucumber (pick a cucumber variety you like; I use Persian cucumbers, which are sweet and crunchy); 1 Cup of Red Bell Pepper (thinly sliced for a pop of color and mild sweetness); 1/2 Cup of Fresh Avocado (sliced or mashed for creaminess); 1 Cup of Baby Spinach or Mixed Greens (adds a fresh and peppery flavor); 1/4 Cup of Fresh Cilantro (optional, but adds a zesty, herbal touch); 1/4 Cup of Red Onion (thinly sliced for a tangy crunch); 1/4 Cup of Cooked Quinoa (optional, but adds some protein and makes the wraps heartier); Sauce: 2 tbsp Tahini (creamy, nutty goodness); 1 tbsp Soy Sauce or Tamari (for saltiness); 1 tsp Lemon Juice (for acidity); 1 tsp Maple Syrup or Honey (for sweetness); 1 tsp Sesame Oil (for extra flavor depth); 1/2 tsp Ground Ginger (optional, but gives a lovely spicy warmth); Water (to thin the sauce, as needed)

Ingredients

Scale

4–6 Large Rice Paper Wrappers (or your choice of wraps, like flour tortillas or lettuce leaves for a low-carb option)
1 Cup of Shredded Carrots (carrots add crunch and a bit of sweetness)
1 Cup of Sliced Cucumber (pick a cucumber variety you like; I use Persian cucumbers, which are sweet and crunchy)
1 Cup of Red Bell Pepper (thinly sliced for a pop of color and mild sweetness)
1/2 Cup of Fresh Avocado (sliced or mashed for creaminess)
1 Cup of Baby Spinach or Mixed Greens (adds a fresh and peppery flavor)
1/4 Cup of Fresh Cilantro (optional, but adds a zesty, herbal touch)
1/4 Cup of Red Onion (thinly sliced for a tangy crunch)
1/4 Cup of Cooked Quinoa (optional, but adds some protein and makes the wraps heartier)
Sauce:
- 2 tbsp Tahini (creamy, nutty goodness)
- 1 tbsp Soy Sauce or Tamari (for saltiness)
- 1 tsp Lemon Juice (for acidity)
- 1 tsp Maple Syrup or Honey (for sweetness)
- 1 tsp Sesame Oil (for extra flavor depth)
- 1/2 tsp Ground Ginger (optional, but gives a lovely spicy warmth)
- Water (to thin the sauce, as needed)

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Instructions

Prep the Veggies and Sauce:
Start by preparing all your ingredients. Slice the red bell pepper, cucumber, and red onion. Grate the carrots and slice the avocado. If you’re using quinoa, make sure it’s cooked and cooled before adding. In a small bowl, whisk together the tahini, soy sauce, lemon juice, maple syrup, sesame oil, and ground ginger. Add water little by little until you reach a smooth, pourable consistency.
Soften the Rice Paper:
To make the rice paper wrappers pliable, fill a shallow bowl with warm water. One at a time, dip the rice paper in the water for about 10-15 seconds, or until it softens and becomes flexible. Don’t leave them in too long, or they’ll tear. Lay each softened wrapper flat on a clean surface or cutting board.
Assemble the Wrap Rolls:
Place a small handful of each vegetable (carrots, cucumber, red bell pepper, spinach, avocado, red onion) in the center of the wrapper, leaving enough space on either side for folding. If you’re using quinoa or any protein, add that too! Drizzle a little bit of the tahini sauce over the veggies for extra flavor.
Roll the Wraps:
Fold the sides of the wrapper in towards the filling. Then, carefully roll the bottom edge over the filling and continue to roll tightly, like a burrito, until you’ve formed a nice roll. Be gentle but firm, ensuring the wrap is sealed. Repeat with the remaining wraps and ingredients.
Serve:
Once all the wraps are assembled, slice each wrap in half at an angle for a pretty presentation. Serve with extra tahini sauce on the side for dipping or drizzle it over the top for added flavor.

Nutrition

Serving Size: 6