Asian Salad Rice Wrap


  • Zucchini
  • Carrots
  • Beets
  • Red onions
  • Spinach
  • Yellow bell peppers
  • Rice paper


  1. Julienne cut all veggies to a fine slice, about 3” long. 
  2. Soak each Rice Paper for about 10 seconds in warm water, then carefully pick up by two corners and lay flat on a dry surface.
  3. Place about 2” thick serving of veggies in the center of a paper. Add some dipping sauce if you like.
  4. Pull opposing diagonal corners to meet in the center, Then beginning with another corner, pull it over the veggies and tuck tightly, and begin rolling to other corner.
  5. Wet paper will stick well together.  Place onto a serving plate and serve with a dipping sauce of your choice.
  6. Makes a quick yet beautiful presentation for a nutritious lunch.  Serve as an appetizer or main course.

* Use different veggies to vary the flavor and variety. There are many ideas for dipping sauces that can be made. Use your imagination and be creative.

Browse Theme(s): Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.