Fresh Picnic Rice Wraps

Getting your vegetables and protein in for the day is so easy with these ultra tasty, super easy rice wraps. I love packing these for the picnic as they keep really well in a small container with an icepack against it. You can mix and match your favorite meats and vegetables for endless variety and it's a great recipe to have the kids help out with! Here is my favorite vegetarian rice wrap recipe as shown on CHCH morning live. I will be following up later this week with the a spicy thai shrimp version so be sure to check back regularly.

Simple Tofu Fresh Roll
Makes between 6-10 rolls (depending how much you fill them)

Ingredients

• 1 small sweet potato, cut into long thick strips (2 inches long, 1 cm wide)

• 1 block tofu
• 1 tbsp canola oil
• 1 avocado, peeled, pitted and sliced into long strips
• 1 red pepper, sliced into thin strips
• 1/2 cup frozen edamame, defrosted and shelled
• 1 cup baby spinach, rinsed
  
• Medium sized rice paper sheets

Instructions

1. Bring a medium pot full of water to a rolling boil. Add in potato strips and cook for 8-10 minutes until just cooked but not falling apart. Remove from water and set aside.
2. Remove tofu from wrapper, drain and press into a cloth to remove excess water. Cut tofu block the full length and slice into 1cm strips.
3. Heat oil on medium heat in a frying pan. Add tofu and fry turning regularly until golden brown on both side. Remove from heat.
4. Fill another fry pan up with water and heat the water on high until small bubbles form but do not break the surface. Turn off the heat.
5. Have all the filling ingredients set up for assembling before doing the next step. Place a rice wrapper in the warm water until fully submerged. Move it around until you feel the firmness of the paper give (about 30 seconds).
   
6. Once softened carefully remove it from the water, shaking off the excess water and place the wrapper out flat on a plate.
7. Add strips of tofu down the center of the rice paper.
8. Next layer in the avocado, red pepper, sweet potato, spinach and edamame in long lines down the middle.
9. Fold the rice paper tightly over top of the filling and tuck in both ends similar to if you were making a burrito. It is optional but you can slice the wraps in half for smaller serving sizes.
   
10. Serve with spicy peanut dipping sauce

Spicy Peanut Dipping Sauce

Ingredients

• 1/4 cup crunchy peanut butter
• 1 tbsp oyster sauce
• 2 tbsp hoisin sauce
• 1 tsp hot sauce (I recommend sriracha)

Instructions

1. Blend all the ingredients until smooth.

Bon Appetite!