What you need:
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8 rice paper wraps (available from Chinese supermarkets)
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1 candied beetroot
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1 carrot
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1 avocado
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1 watermelon radish
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1 purple cabbage
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bunch of dill
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bunch of coriander
For the sauce:
- 4 tbsp Meridian Smooth Almond Butter
- 6 tbsp lime juice
- 5 tbsp soy or tamari sauce
- 1 tbsp maple syrup
- 4 shakes of sesame oil
- water to thin
Instructions:
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Use a mandolin to prepare your beetroot, cabbage and radish, finely slice your avocado and peel long ribbons of carrot and cucumber using a peeler.
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For the sauce, place all ingredients in a bowl and whisk until combined.
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To assemble, fill a large bowl with hot water and add each rice paper wrapper for 20 seconds (this will soften it). Carefully remove from the water and place onto a flat surface.
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Arrange the vegetables and herbs in the center and roll up to finish.
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Serve with the sauce.
