RICE PAPER WRAPS WITH VEGETABLES
Steps:
- In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
- To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
- In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
- Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.
FRESH VEGGIE RICE WRAPS
You often see veggie rice wraps in Asian restaurants but they are so easy to make at home. This is another recipe that's great for using up ingredients leftover in the fridge. Simply roll them up into a rice wrap and go! Courtesy of Tamara Green of The Living Kitchen.
Provided by Food Network Canada
Categories Asian,beef,chicken,fish,herbs,lunch,quick and easy,tofu and soy,vegetables
Time 20m
Yield 7 servings
Number Of Ingredients 12
Steps:
- Cut and slice all of the veggies and place them on a plate.
- In a round or square dish (big enough to fit a rice wrap), pour in warm/hot water and place a rice wrap in for 30-40 seconds.
- When the rice wrap is a bit more malleable, place it on a flat surface (e.g. cutting board), and place a small handful of kale in the middle, add 2-3 pieces of mango, 3 strips of cucumber and 3 strips of red pepper. Add in 2 mint leaves and 2 basil leaves. Top with tofu, salmon, chicken or steak. The quantity is up to you but do not over stuff or you will have trouble rolling.
- Fold the side facing you over the veggies, fold in the 2 sides and then roll all the way to the other side.
- Mix the ingredients of the dipping sauce together and dip the rice wraps into the sauce before eating.
VEGGIE AND RICE WRAP
This is one of my favorite things to take to work for lunch. I keep the filling and tortillas separate and put the wrap together at work, so it doesn't get soggy. Nuke it for a few seconds and it is ready.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 21m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, add water and salt; bring to a boil.
- Add the broccoli and cook 1 minute or until the broccoli is crisp-tender.
- Drain the water and rinse the broccoli under cold water.
- Let broccoli drain completely and set aside.
- In a bowl, mix together the tomato, picante sauce, basil, onion, vinegar, lime juice, garlic, 1/4 teaspoon kosher salt; stir to mix well.
- Add the broccoli, rice, and cheese; stir to mix well.
- Spread filling mixture onto tortillas; roll-up/wrap and enjoy.
Nutrition Facts : Calories 420.3, Fat 13.6, SaturatedFat 6.5, Cholesterol 29.7, Sodium 2267.3, Carbohydrate 59.4, Fiber 4.5, Sugar 5.4, Protein 16.4
CRUNCHY VEGGIE RICE PAPER WRAPS
I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 15 rolls
Number Of Ingredients 9
Steps:
- Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
- When it is pliable it is ready, remove that one from the water and drop in another one.
- Lay out a couple of paper towels and place the softened wrap on the towel.
- Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
- Fold up the bottom then fold in the sides and roll to form a sealed roll.
- Allow 3-5 per serving.
Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5
VEGGIE BROWN RICE WRAPS
Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.
Nutrition Facts : Calories 377 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 675mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.
EASY SOUTHWESTERN VEGGIE WRAPS
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place all ingredients except romaine and tortillas in a large bowl; toss to combine. To serve, place romaine on tortillas; top with bean mixture and roll up, securing with toothpicks if desired. Cut in half.
Nutrition Facts : Calories 295 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 7g fiber), Protein 11g protein.
FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
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Servings 4Calories 430 per serving
- Toss vegetables in melted Butter with Canola Oil, garlic and Italian seasoning. Spread onto ungreased baking sheet. Bake, stirring occasionally, 10-15 minutes or until vegetables are crisply tender.
- Meanwhile, bring water to a boil in 2-quart saucepan; add rice. Cover; cook over low heat 9-11 minutes or until water is absorbed and rice is cooked.
- Place 2 cheese halves onto center bottom half of warmed tortilla. Top with 1/2 cup rice and 1/4 of roasted vegetables. Fold up bottom half of tortilla over filling; fold sides of tortilla towards center. Roll up tightly into wrap. Cut in half. Serve immediately.
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