Orange Miso Rice Wrap Recipe

by Nanci

Check out this 2 minute Chew Tube Video on how to prep for creating the following ‘Orange Miso Rice Wrap’ recipe by Kristin with Inner Glow Nutrition! 

These make an excellent snack for the week and are a great take along for gatherings or camping trips. If you have a food processor you can shred the carrots and purple cabbage. You can find Rice Wraps in your Asian food isle at the grocery store. They are in a clear plastic round package.

Orange Miso Rice Wraps

Yields 6 rolls. 2-3 Rolls per person is suitable

6 Rice Wraps

1 Carrots, Julienned (2 ½-3” long strips, approx. 1/8” thick)

1/4 Small Head of Purple Cabbage

1⁄2 Cucumber, Julienned

1 Container Sunflower Sprouts

1⁄4 Cup Cashews, Crushed

1⁄3 Cup Fresh Cilantro, Chopped

Julienne carrots and cucumbers by slicing into 2 ½-3” long sections, halving, then slicing 1/8” strips. Use mandolin if you have. Boil water for rice wraps. Get our plate that is large enough to fit one round wrap with some depth for water to cover. Pour water over one rice wrap with a small amount of cool water (so you don’t burn your fingers and the wrap doesn’t crack) and leave for 15-20 seconds until pliable in shallow dish/plate. Put 6-8 strips of each carrot/cucumber into middle of wrap, then pile with sunflower sprouts, cilantro, and a sprinkle of crushed cashews. Fold wrap over filling and tuck in sides. Continue rolling. Repeat for rest of wraps.

Sesame Miso Ginger Dressing

Yields: 1 1/4 Cups 

2/3-1/2 Cup Sesame Oil

2 Tbsp Tamari or Nama Shoyu

1/4 Cup Miso Paste

1” Piece Fresh Ginger (approx 4 Tbsp minced)

1 Cloves Garlic

1/4 Cup Orange Juice

1. Blend all ingredients in Blender. Adjust to taste.


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For more info on recipes, cooking classes and retreats with Kristin Fraser go to . And stay tuned for a new retreat launch as Breathe in Life and Inner Glow Nutrition team up!

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