Veggie Wrap

Veggie Wrap
  • 8 servings
  • 0:20 Preparation
  • 0:00 Cooking
  • 0:20 Total Time


Add all
  • dipping sauce

  • limes, juiced to make 1/4 cup (60 ml)

  • 1/4 cup
    (60 mL)

    chili sauce

  • 2 Tbsp.
    (30 mL)

    brown sugar

  • wraps

  • rice wrappers

  • 2

    carrots, peeled and julienned

  • 1

    red pepper, julienned

  • 1 cup
    (250 mL)

    Quebec broccoli florets

  • 1 cup
    (250 mL)

    thinly sliced nappa cabbage

  • 1/2 cup
    (125 mL)

    snow peas, julienned

  • 1/4 cup
    (60 mL)

    minced fresh coriander


Dipping sauce

In a small bowl, mix lime juice, chili sauce and brown sugar. Set aside.


Soften rice wrappers by immersing them one at a time in a large bowl of warm water 30 seconds or so until soft, then carefully remove from water.

Drain and lay out on work surface. Wrappers may be doubled up to make them more resistant.

Put a bit of each of the vegetables in the centre. Add a pinch of coriander.

Firmly roll the rice wrapper parallel to julienned vegetables to hold these in place with the tips sticking out at both ends.

Wrap each in plastic as soon as it's done.

To serve, remove plastic wrap and accompany with dipping sauce.

Recipe of

Photography: Benoit Levac, Levac photo

Source: Ass. des Jardiniers-Maraîchers du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007