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Ingredients:
Rice Paper Wraps
Lettuce
Carrots
Cucumber
Purple Cabbage
Pepper
Basil
Mint
Cilantro
Peanut Sauce:
¼ cup Peanut Butter
2 tbsp Soy Sauce
2 tbsp Rice Vinegar
1 tbsp Toasted Sesame Seed Oil
1 tbsp Sports Research MCT Oil
1 tbsp Filtered Water
1 tbsp Maple Syrup
½ tsp Garlic (minced)
½ tsp Ginger (chopped)
Instructions:
For the wraps:
Wash and prepare all fillings – thinly slice peppers, cucumbers, carrots, lettuce, and cabbage and set aside.
Mix the rolls by immersing the rice paper in a shallow plate/bowl of water for about 15 seconds (rice paper should still be a little firm but will become soft quickly).
Place rice paper down on a clean surface and layer in all the fillings.
Roll up rice paper, nicely tucking all the fillings, like a burrito.
For the Creamy Peanut Sauce w/ MCT Oil:
Add all ingredients into a medium-sized bowl and whisk until creamy and smooth. Add water to reach the desired consistency.
Dip wraps into the sauce and enjoy!
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