Tapioca/Rice paper can be found easily at local Asian Stores. And even if you don't have any, the salad is scrumptious enough to be enjoyed on its own. :)
There are no specific quantities to most of the marinade or dressing ingredients. Just go with your taste buds and adjust.
Mostly Raw Beet and Carrot Salad Wrap
A few Basil Leaves (freshly plucked ones taste best so grow your own in a little planter on the kitchen window)
Apple Cider Vinegar
Tamari (I have the Wheat Free version)
Parma! (vegan parmesan)
Agave Nectar (very small squirt)
Green Chilli Paste (fresh green chillies ground into a paste with a little bit of asafoetida and sea salt)
Black Salt or Sea Salt
Sweet Creamy Dressing:
Saffron (a few strands)
Whole Black Pepper
Garlic (1 small clove)
Nutritional Yeast (a dash)
Black Salt or Sea Salt (a pinch)
Soak all the dressing ingredients (except nutritional yeast and salt) in 1 cup of water. Keep aside for 15 minutes (more if time permits). Meanwhile...
Grate the beet and carrots and mix together. Chiffonade the basil and sprinkle on top. Add all the marinade ingredients and toss well. Taste and adjust. Cover and keep aside for about 30 minutes (an hour if you have the time).
Strain the dressing ingredients and keep the liquid aside. Blend into a creamy paste using the soaking liquid a little at a time. Keep blending and adding until all the liquid is used. Add the nutritional yeast and salt and blend again. Taste and adjust.
Pour over salad and mix well.
Keep a large bowl of warm water and a large plate ready. You need to work quickly with the rice paper or it will either tear or stick to the plate.
Take a single sheet of the rice paper and dip completely into the water and spread it on the plate.
Place a couple of spoons of the salad mixture in the center of the paper and fold the bottom portion of the sheet over the veggies. Then fold the sides and finally roll everything upwards.
The wraps should be served and eaten soon after they are made.