I’ve been trying to eat gluten free as much as possible lately, as I suspect I have a gluten sensitivity. When I eat totally gluten free, I find that my regularly occurring migraines disappear, as does the brain fog and fatigue.

I’ve never been a huge fan of rice but lately I have been eating more of it, as rice and rice flour are gluten free. Since the summer I have been wanting to make rice paper wraps and I finally got my act together! These wraps are so versatile, and once you get the basic steps of softening and rolling the wraps, you can really fill them with anything that you want.

Rice Paper Wraps with Almond Butter Sauce

  • carrots, cut into matchsticks
  • cucumbers, cut into strips
  • green onions, cut into strips
  • bell peppers, cut into strips
  • parsley, chopped
  • prawns, cut in half, de-tailed
  • rice noodles, cooked, and cut into smaller lengths
  • avocado, cut into strips

Almond Butter Sauce:

  • 1/4 cup smooth almond butter
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp honey
  • juice of 1 lime
  • 1 tbsp sesame oil
  • 1 tsp sambal oelek
  • 1/4 cup tamari
  • 2 tbsp rice wine vinegar

Blend all ingredients in food processor, or by hand, with a whisk.

Prep your ingredients

I used pre-cooked frozen shrimp in some of the wraps. I thawed it by running it under cold water for a couple minutes. I took the tails off and slice them in half.

I used a handful of rice noodles and put them in boiling water for one minute. I drained them and rinsed them under cold water to end the cooking process.

Lay out the things you will need to prepare the rice paper wraps. A big bowl of water, three damp tea towels or kitchen towels, and your wraps!

Handle the wraps carefully when pulling them out of the package ‘cuz they are fraaaaaaaaagile.

Lay out a damp tea towel and quickly submerge the rice paper wrap in the bowl of water. Don’t let it sit in the water literally cover it in the water and take it out right away. Otherwise, it will be too soft and you won’t be able to roll it without it ripping. Place it on the tea towel, and do a 2nd one. Cover them with another damp tea towel.

I did 4 wraps at a time- 2 on each towel, stacked on top of eachother. After all 4 are wet and covered, flip the wraps over. I did this by folding the sides of the towels and flipping it all at once.

Rice paper wraps are SO sticky. And my patience went from almost non-existant to completely non-existant pretty fast haha. If you try to pick them up and move them, they will just stick together like saran wrap. Instead….leave them on the damp towel and fill them there, it will save you some trouble!!

It was about this time, after wrapping half the wraps that I realized I had forgotten the spinach!!

Roll them up tight, tucking in the edges as you go.

Cut in half, or do like I did and cut into three’s. Use a very sharp knife (not serrated!).

Make your sauce and Enjoy!!!