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Happiness - Thai wraps

*4 servings

INGREDIENTS DRESSING

½ stem lemongrass
juice of 1 lime
1 small clove of garlic
1cm peeled ginger
½ red chili pepper
125 ml of water
4 lime leaves
125 ml almond butter
1 tbsp. agave syrup
1 tsp. tamari

INGREDIENTS WRAPS

3 carrots (yellow, purple and orange)
½ small red cabbage
75 g bean sprouts
8 rice sheets
20 g coriander, finely chopped

PREPARATION DRESSING

Cut the lemongrass into small pieces. Grate the garlic and the ginger, clean the chili pepper, remove the seeds and chop roughly. Mix water, lemongrass and lime leaf at high speed in a blender. Filter the liquid into a fine sieve or cheese cloth. Rinse the blender and pour the liquid back into the blender. Add almond butter, agave syrup, lime juice, chili pepper, garlic, ginger and tamari and blend into a nice smooth dressing. This dressing can be kept in the fridge for two days in an airtight container.

PREPARATION WRAPS

Scrape the carrots and cut into julienne strips. Remove the outer leaves from the red cabbage and shred them into thin strands. Wash the bean sprouts. Mix carrot, red cabbage and bean sprouts in a bowl. Moisten the rice sheets with a clean, warm, damp towel. Fill the rice sheets with the vegetables and some coriander. Roll the sheets and sprinkle two tablespoons of dressing on top or serve with a separate small bowl.

PER PORTION: 492 KCAL - PROTEINS: 6 GRAM - CARBOHYDRATES: 32 GRAM - FATS: 38 GRAM - FIBERS: 4 GRAM

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