Fresh Vegetable Salad Roll Wrapped In Egg Lace Crepe Food

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES

Steps:

• Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
• Combine all ingredients in a small bowl.
• Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

L.O.V.E. WRAP SANDWICH (LETTUCE, ONION, VEGETABLE, EGG SALAD)

Steps:

• Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.

FRESH VEGETABLE SALAD ROLL WRAPPED IN EGG LACE CREPE

Steps:

• Whisk the eggs with the flour, sesame oil, sesame seeds, salt, and pepper. Let mixture rest for 10 minutes, until foam settles. Put the egg mixture in a squeeze bottle.
• Heat a non-stick pan over medium low heat and brush with olive oil. Drizzle the egg mixture in the pan in a zig-zag motion to create a lace pattern. Cook for approximately 1 minute, and set aside. Repeat with remaining batter.
• To assemble the rolls, lay a crepe on a flat surface. Place mint and basil leaves on crepe. Arrange the vegetables and tofu on the crepe and start rolling the crepe into a cylinder. Cover each roll with plastic wrap to keep moist while making the rest of the rolls.
• To make the dipping sauce, combine the vinegar, star anise, and sugar in a small saucepan. Bring to a boil, and let simmer for 5 to 7 minutes until it reaches syrup consistency. Remove from heat and set aside to cool.
• Blend the pumpkinseeds, cilantro, sambal chili, and vinegar syrup in the blender until thick. Season with salt.
• To serve, place vegetable lace crepe on a plate, and drizzle sauce around plate. Serve fruits as a light refreshing side.

BUCKWHEAT QUINOA CREPE

Steps:

• Make the crepes: in a large bowl, combine the flours, quinoa, cinnamon, cardamom, ginger and nutmeg and whisk well to mix.
• In a small bowl, whisk the egg whites until frothy. Add the milk, honey and vanilla and whisk to mix.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula, just until combined. Take care not to over mix or the pancakes will be tough.
• Cover and refrigerate the batter for at least 30 minutes.
• To prepare the sauce, in a saucepan add the apple juice and lime juice and simmer over low heat for 5 minutes. Add the berries and remove from the heat. Sweeten, to taste, if necessary and set aside.
• Spray a griddle or non-stick saute pan with vegetable spray and heat over medium heat.
• Mix the batter with a spoon and using a ladle, spoon about 3 tablespoons of the batter onto the hot griddle for each crepe and cook until the crape is golden. Turn and cook the other side for 20 to 30 seconds until set. Continue until all of the batter is used.
• Immediately transfer crepes once cooked to serving plates and spoon the fruit sauce over the top.
• Note: Crepes can be made ahead of time, wrapped well in plastic and frozen. When ready to use heat them up in a microwave or in a hot dry saute pan or griddle.

THE BEST VEGETABLE SALAD

Steps:

• Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

FRESH VEGETABLE SALAD

Steps:

• Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
• Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

CHEESY VEGETABLE CREPES

Steps:

• In 10-inch skillet, heat oil over medium heat. Add zucchini, bell pepper, onions and garlic; cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from heat; stir in tomatoes. Sprinkle with salt. Cover; let stand 2 to 3 minutes.
• Lightly grease 6- or 7-inch skillet; heat over medium-high heat. In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended.
• Heat oven to 350°F. For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out.
• Spoon filling onto crepes. Sprinkle half of cheese over filling on crepes; roll up crepes. Place seam sides down in ungreased 11x7-inch (2-quart) glass baking dish. Sprinkle with remaining cheese. Bake uncovered 10 to 12 minutes or until hot.