For the wraps:
- 4 sheets of rice paper
- 1/4 cup romaine or bibb lettuce
- 1/2 cup grated carrots
- 1/4 cup mung bean sprouts
- 1/2 cup red bell pepper, sliced thin
- 1/4 cup celery, diced
For the sauce:
- 2 T stone ground mustard
- 1 1/2 T coconut aminos (or tamari soy sauce)
- 1 tsp dijon mustard
- 1 T agave nectar
For the rice:
- 1 cup cooked brown rice
- 1 1/2 T grapeseed oil
- 1/2 cup mung bean sprouts
- 2 T coconut aminos or soy sauce
- 1/2 T grated ginger
For the sauce, mix all ingredients in a bowl and set aside.
For the wraps, place one sheet of rice paper in a large skillet filled with one inch of hot water.
Let soak until it becomes completely limp and translucent. Lay on a flat plate.
On one half of the paper, layer lettuce, carrots, mung beans, celery, and peppers.
Fold the other half of the paper over the veggies and roll up jelly roll style. Press to seal.
For the rice, heat up grapeseed oil in a pan and add the rice.
Add mung bean sprouts, carrots, ginger, and soy sauce until all are incorporated and slightly cooked, about 5 minutes.
Put the sauce on both the wraps and the rice… delicious and a light meal for summer.