Rainbow Rice Paper Rolls

Marika Ward is a nutritionist and mum from Melbourne, Australia. Follow her Instagram here: @thevegetableaddict

Ingredients:

Almond Dipping Sauce
1/4 cup Califia Farms Unsweetened Almond Milk
1/4 cup natural almond butter
1/2 tablespoon tamari
1/2 garlic clove, crushed
1/2 teaspoon Sriracha (or more)

Juicy Crunchy Rice Paper Rolls
1/4 small red cabbage, fine shredded
1/4 red capsicum, thin sliced
1 carrot, peeled & cut into match sticks
3 mini cucumbers, cut into match sticks
1/2 mango, thin sliced
1/2 avocado, thin sliced
A few sprigs of fresh mint
1 tablespoon of sesame seeds
15 sheets of mini rice paper

Method:
1. Make your dipping sauce first by mixing all ingredients in a small bowl with a fork until well combined.
2. Slice all your fresh ingredients.
3. Fill a wide shallow bowl with warm water. Using a damp tea towel as your base, place 1 sheet of rice paper into the warm water for 2-3 seconds. Lay onto the tea towel, quickly layer with a rainbow of vegetables in the centre leaving a gap at the top and bottom.
4. Drizzle with 1/2 teaspoon of dipping sauce and sprinkle with sesame seeds.
5. Wrap the roll by folding in the top and bottom up, and then tightly roll to wrap.
6. Repeat until ingredients are finished.
7. Dip into remaining sauce and enjoy!

Notes - Rice paper rolls can be stored in an airtight container in the fridge wrapped with a damp tea towel to keep fresh.

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau