Description
A healthy alternative to a sandwich – make these wraps using kale, spinach or Swiss chard. Served with a spicy peanut sauce, they are light and fresh.
Ingredients
Thai Peanut Sauce
½ C (125 ml) smooth peanut butter
¼ C (60 ml) water
½ C (100 g) sugar
2 Tbsp (30 ml) Soy sauce
2 tsp (10 ml) rice wine vinegar
2 tsp (10 ml) lime juice
1 tsp (5 ml) dried chilli flakes
Wraps
6 large spinach leaves (or use kale or Swiss chard)
12 dried seaweed (nori) sheets
½ a carton (approx. 150 g) firm tofu, cut into 12 strips
12 mini carrots
1 punnet mange tout
½ punnet mung bean sprouts
bowl of iced water
Instructions
Thai Peanut Sauce
Combine all the ingredients in a small saucepan and stir over a medium heat until to comes to the boil. Remove from the heat and set aside.
Wraps
Place a large saucepan over a medium heat, fill with approximately 2 cm of water and bring to the boil. Quickly blanch each of the spinach leaves for about 15 – 20 seconds until softened and bright green. Place in an ice bath to cool. Cut out the spine so that you are left with 2 long lengths from each leaf.
Lay out the spinach leaves. Brush one side of a seaweed (nori) sheet with water, then fold it length ways. Add a strip of tofu and a mini carrot. Roll up into a square. Place the square onto a spinach leaf. Add 3 mange touts and a few sprouts. Top with a good dollop of the spicy peanut sauce. Roll up tightly and serve.
