It’s getting HOT this summer. Keep cool and use up the veggies in your fridge with this refreshing lunch. Make your own wraps and dipping sauce from scratch to save money.
Don’t feel like reading? Follow this quick 1 minute video we made instead
-1.25 cups of water
-flour (1 cup)
-corn starch (3 tbs)
-salt (1/4 tsp)
-peanut butter (1 cup)
-water (1/4 cup)
-maple syrup or honey (1tbs)
-chili garlic sauce or red pepper flakes (1/4 tsp)
-lime juice (2tbsp)
-Soy Sauce (2tbsp)
(This is interchangeable depending on what you have at home)
(ex. avocado, carrots, cabbage, onion, bell peppers, cucumber)
-thin rice noodles
– fresh herbs
-shrimp or chicken (I usually skip this)
- Cut up all of the ingredients into thin strips and cook any shrimp or meat you plan on using.
- Set aside for later
- Make the wraps. Combine the dry ingredients (flour, salt, cornstarch) in a bowl and whisk together.
- Add water and whisk until all the lumps are out (batter should be thin)
- Use a paper towel to rub oil on a frying pan and turn heat to low
- Add two tablespoons of batter and either tilt the pan around to spread in a circle or use a spoon to make the circle
(Take the pan off the flame every time you put in the batter; it cooks very quickly)
- Once the wrap becomes translucent and the edges start lifting up, it’s time to take it out of the pan
- Construct the Rolls. Place the ingredients into the center of the rolls, fold in the sides and package like a burrito.
- Make the Dipping Sauce – by mixing together all of the ingredients until smooth
They will stay fresh for a few days in the fridge.
This recipe is a combination of my favorite parts of these three recipes