By Kristin Fraser

Orange Miso Rice Wraps

Yields 6 rolls. 2-3 Rolls per person is suitable

Ingredients: 

6 Rice Wraps

1 Carrots, Julienned (2 ½-3” long strips, approx. 1/8” thick)

1/4 Small Head of Purple Cabbage

1⁄2 Cucumber, Julienned

1 Container Sunflower Sprouts

1⁄4 Cup Cashews, Crushed

1⁄3 Cup Fresh Cilantro, Chopped

Procedure:

Julienne carrots and cucumbers by slicing into 2 ½-3” long sections, halving, then
slicing 1/8” strips. Use mandolin if you have one.

Fill a shallow bowl with warm water. Soak rice paper for about 15-20 seconds, until rice paper becomes pliable. Lay out on your work surface.

Put 6-8 strips of each carrot/cucumber into
middle of wrap, then pile with sunflower sprouts, cilantro, and a sprinkle of
crushed cashews. Fold wrap over filling and tuck in sides. Continue rolling.

Repeat for rest of wraps.

Orange Miso Ginger Dressing

Yield: 1 1/4 cups

Ingredients:

1/2-2/3 cup Sesame Oil

2 Tbsp Tamari or Nama Shoyu

1/4 cup Miso Paste

1 inch piece Fresh Ginger (approx 4 Tbsp minced)

1 clove Garlic

1/4 cup Orange Juice

Procedure:

Blend all ingredients in Blender. Adjust to taste.