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Gluten Free Asian Wraps – A fresh and flavoursome lunch, dinner, snack, perfect for dinner parties and pic-nics. Crunchy and full of taste as they are or add some shredded chicken, beef, prawn or tofu. Make up some extra miso dressing and leave it in the fridge to bring your salads to life! – water ((for miso dressing)), miso paste ((for miso dressing)), of a lime ((for miso dressing)), sesame oil ((for miso dressing)), grated ginger ((for miso dressing)), tamari ((for miso dressing)), shredded red cabbage ((for asian coleslaw)), chopped coriander ((for asian coleslaw)), shredded carrot ((for asian coleslaw)), bean shoots ((for asian coleslaw)), rice paper wraps ((for the wraps)), sliced avocado ((for the wraps)), shredded spring onions ((for the wraps)), Mesculin salad leaves ((for the wraps)), Whizz all the ingredients of the Miso Dressing together. Try adding some fresh chopped chili or chili flakes for a kick! This dressing will last a few days in the fridge so can also be used on salads or steamed veg; Mix all ingredients together and coat well with the Miso dressing; Soak rice wraps one at a time in warm water until soft (about 30 seconds), transfer to a clean tea towel and dry with a paper towel. Put a few mesclun leaves in the middle followed by some avocado and spring onion and topped with the Asian coleslaw. Gently wrap up from the back into a roll, tucking in the sides as you, the wraps should stick together and hold (you should end up with a neat little wrap – with a bit of luck!) It takes a little bit of practice but once you get the hang of it, it becomes much easier, Happy Wrapping!!; – **note on rice paper wraps, they are fairly delicate so don’t over fill and be gentle with them!