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Baked Rice Paper Rolls stuffed with Taco Lentils & Chipotle Sauce
baked rice paper rolls are so delicious. they are crunchy yet still slightly chewy and are perfect for picking up and dipping. I served these with salsa, guacamole and more of the chipotle sauce. Recipe is below:

  • ingredients: rice paper wrappers, taco spiced lentils (recipe below), chipotle sauce (recipe below)
  • Preheat oven to 400F and line a cookie sheet with parchment paper
  • dip rice paper in warm water till soft- layer lentils then sauce and wrap up like you would a burrito or spring roll. (you can also just put the lentils in the wraps and leave out the sauce and serve for dipping afterwards since the sauce can get a little messy inside the roll). 
  • place rolls on the cookie sheet and bake for 20-25 minutes. let them cool for a couple minutes.   

Taco Spiced Lentils:

  • ingredients: 1 cup cooked lentils, 1/3 cup salsa, 2 tbsp tomato paste, 2 tbsp soy sauce, 2 tsp garlic powder, 1 tbsp taco seasoning or to taste, 1/2 onion
  • saute onion over medium heat till nice and brown. then add in cooked lentils and stir to coat. 
  • add the rest of the ingredients and cook over low heat for a few minutes till the mixture is heated. ( I added bell pepper and corn to the mix which is optional but I recommend it!)

Chipotle Cauliflower Sauce

  • ingredients: 1 cup cauliflower, 1 roasted red pepper, 1/2 tsp chipotle powder or 1 chipotle pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp miso (optional), 1/4 cup milk or water (* optional 1/4 cup cashews if you want a richer sauce)
  • cook the cauliflower till tender 
  • add the cooked cauliflower and all the other ingredients to a blender and blend till smooth
  • pour mix into pot and bring to a simmer, then cook for around 5 minutes till thick. You can add in 1 tsp cornstarch to thicken it up more if you’d like. Add salt & pepper to taste and a pinch of turmeric if you want a cool yellow color