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Raw Veggie Wrap

Raw Veggie Wrap

From Judy Fleming’s NEW Recipe Book “Foods from Around the World” where she takes foods from different regions around the world and creates healthy, vegan recipes using these different foods. Today we’ve taken foods from Oriental Cuisine to create these Raw Veggie Wraps with a Ginger Plum Sauce.

makes 8 half cut rolls

Cut the following veggies into thin Julian slivers and put aside to use in wraps:

  1. 3 medium carrots
  2. 1 cup jicama
  3. 1 small cucumber (peeled)
  4. 1 cup Chinese cabbage (shredded)

Take 1 ten inch round rice paper and place in hot water until soft (about 2 minutes)

Lay the soft rice round on a clean wet tea towel and put some of each chopped veggie in the center.

Fold over the sides then gently roll the wrap around the veggies tightly to make a 2 inch roll.

Cut in half and serve with the sauce below.

Ginger Plum Sauce: makes 1 cup

In a mini blender put the following and blend until a creamy liquid:

  1. 1orange juiced
  2. 1 tbsp. maple syrup or honey
  3. 1 tbsp. naturally fermented soya sauce
  4. 1 plum (chopped)
  5. 2-3 thin slices of ginger root
  6. ¼ tsp. cayenne powder

Keep cool until ready to use.