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Wheat-Free

Veggie Wraps with Sweet & Sour Dipping Sauce
Ingredients
2 scallions, chopped
6 pitted medjool dates, chopped
1/2 cup water
3 Tbsp. fresh lemon juice
1/8 tsp. salt
1 Tbsp. umeboshi paste (in the International aisle)
6 large collard green leaves, washed and patted dry
2 medium carrots, cut into 2-to 3-inch-long matchsticks
2 medium zucchini, cut into 2-to 3-inch-long matchsticks
1 avocado, halved and cut into 12 slices
3/4 cup thinly sliced red cabbage
3/4 cup green pea or clover sprouts
24 fresh mint leaves
24 fresh basil leaves
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Veggie Wraps with Sweet & Sour Dipping Sauce

Veggie Wraps with Sweet & Sour Dipping Sauce

Veggie Wraps with Sweet & Sour Dipping Sauce
  • Servings:Serves 6 (12 wraps)
  • Prep Time:0 minutes
  • Cook Time:0 minutes
directions
1. Prepare the sauce. Combine all sauce ingredients (scallions, dates, water, lemon juice, salt and paste) in a blender and puree. Transfer to a small serving bowl and set aside.
2. Prepare the wraps. Cut collard greens in half, removing and discarding the center stem.
3. Lay out a half leaf. Top one end with 3 to 4 carrot sticks, 3 to 4 zucchinisticks, 1 avocado slice, 1 Tbsp. cabbage, 1 Tbsp. sprouts, 2 mint leaves, and 2 basil leaves. Roll snugly and place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately with the dipping sauce on the side.
Source: Fresh Magazine September, October 2010
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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