Please Fave the Original Submission: click here

Wrap up these delicious morsels from the kitchens of  claymorehighfield

******************************

Super Easy Salad Wraps w/Peanut Sauce
Great as an appetizer or salad course, these wraps reflect Vietnamese and Thai influences but adapt readily to new flavours depending on your taste. The basic recipe below can be varied, using the optional ingredients or those of your own choosing.

Wraps:
1 pkg rice spring roll wrappers
2 cups fresh spinach leaves
2 medium navel oranges, peeled and thinly sliced
2 avocados, peeled and thinly sliced
1 cup finely shredded, peeled carrots
1 dish of room temperature water, large enough to fit the wrappers
Pretty simple so far, right? But you can jazz it up with the following options:

fresh ginger, finely julienned
daikon radish, grated
fresh mint leaves
fresh jalapenos, finely julienned
fresh cilantro leaves
fresh jicama, finely shredded
grated fresh coconut


Dressing] 1/4 C chunky peanut butter - use the type which contains ONLY peanuts and salt, no other ingredients.
3/4 C orange juice
2 tsp finely minced ginger
1 tsp brown sugar
1/4 tsp salt

Optional: Sesame oil, crushed red chili flakes, garlic powder.

Method:
In a small saucepan, heat the peanut butter over a low flame, adding the ginger and allowing it to cook thoroughly, at which point whisk in the orange juice and dry ingredients. Allow to simmer until thickened, stirring as needed and adjust for salt, adding the optional ingredients according to your taste. Turn off the heat and allow to cool to room temperature.

While the dressing simmers, prep and assemble your wrappers and ingredients. Dip a rice spring roll wrapper briefly in water -- you don't want to soak it, which will make it gelatinous and unworkable, and the wet wrapper will initially feel too stiff, but it will soften enough to work in a moment. You'll get the hang of it pretty quickly!

Lay the wrapper on a cutting board, and then place a line of leaves and other ingredients on one side of the wrapper. Then roll it up, sealing the seam by pressing with your fingers. Set the first roll aside while making others, then when you have sufficient rolls assembled, slice them into bite sized pieces using a sharp knife moistened with water to prevent sticking.

Plate the roll slices -- some facing up, some sideways -- garnish with leaves and shredded carrots, and then drizzle with the dressing. Serve additional dressing on the side.

******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being