Yield: As many as you’d like 🙂
• 2 cups cooked rice
• QS large savory cabbage leaves, the bigger the cabbage the better
• 1 can (14oz) bean sprouts, drained
• 1 can (14oz) corn, drained
• 1 cucumber, cut into matchsticks
• 10 oz shredded carrots
• 6 oz purple cabbage, finely sliced
• 10 oz hummus, I prefer spicy hummus for this recipe
• QS cilantro, loosely chopped
• QS scallions, finely diced
• QS peanuts, loosely chopped
I should preface, this is a very loosely written recipe. These wraps are super easy to make and each one can be as different as you wish. I like to make a bunch of wraps all at once and keep them in the fridge for a go-to meal throughout the week. However, you can also prepare all the ingredients and make the wraps as you go or use them in salads or even homemade rice bowls.
1*. Cook rice according to package. Let cool while preparing remaining ingredients.
2. Prepare all the fillings from bean sprouts to peanuts. This could be loosely chopping, opening and draining a can, or cutting cucumbers to size. I like to keep all my chopped ingredients on one cutting board and then transfer the canned ingredients to small bowls.
3. Gently peel leaves off cabbage. I find the easiest way to do this is to cut the stem at the base and then peel the leaf off from there. Peel off as many leaves as you would like wraps.
4. Fill a large frying pan with water about ½” from the top and place on the stove over medium-high heat. Bring water to a low boil and begin to blanche cabbage leaves. Each leaf takes about 2-3 minutes. Once softened, place on a towel to dry. Blanche remaining leaves.
5. Pat cabbage until completely dry. Then shave the back end of the stem with a sharp knife so that it is thinner, making the leaves more pliable.
6. To fill each cabbage leaf, place the leaf stem side down and begin to place fillings into the “bowl” naturally made by the cabbage. I like to put down the hummus first and then the rice. After that, I simply pile on the veggies, herbs, and peanuts! To wrap the leaves, push the ingredients as close together as possible by folding in the sides of the leaf. Then begin rolling the wrap nice and tight. If it is too full, this will be very hard to do. Don’t be discouraged though! We all fill our wraps too much the first time around 🙂 On your next wrap, use a few less fillings in order to wrap it tighter.
7. This is a fun recipe to do with groups of people because everyone can mix and match the fillings to their liking! Rainbow Wraps last in the fridge up to 5 days and pair perfectly with RylieCakes Mouthwatering Peanut Sauce.
*If making Mouthwatering Peanut Sauce, do so first and place in the refrigerator to set while preparing rest of the dish. Peanut sauce can also be made the night before.
P.s. If you’re looking for a little something more, try adding shredded chicken or tofu to your wraps!