Translucent Rice Wraps 2
These beautiful and simple wraps can be an appetizer or as part of a lunch. They are refreshing to eat and surprisingly filling.
For each wrap use:
1 Spring roll rice wraps (can be found in Asian markets)
1/2 Avocado, sliced and peeled
1 Carrots, sliced into thin matchsticks and marinated 1 or more hours in rice vinegar
Thin rice noodles (or long noodle of your choice), soaked in water/tamari& ginger mixture for 1 hour or more.
3-4 Fresh Basil leaves (for kids you might want to omit)
Soften the wrap by soaking in warm to hot water in a pan that is bigger around than the wrap. When soft, place on a plate. Spread a small amount of ume paste on the wrap and then roll up all the ingredients burrito style. It is easier to eat if you slice in half before serving.
mint leaves or a several drops of mint essence
3 C. Water
4T. Maple syrup or 2T Agave
Pinch sea salt
Squeeze the juice from the lemon and limes and use a little zest if you like. You may wish to boil the water, mint and maple syrup and tiny pinch of sea salt. Then add the juice after you turn the heat off and cool the whole mixture to serve as a refreshing summer time drink. Garnish with mint leaves.