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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Asian Veggie Wraps Recipe

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This recipe for Asian Veggie Wraps is from Good and Simple Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:

1 garlic clove, minced
2 Tablespoons brown sugar
2 Tablespoons fresh ginger, grated
4 teaspoons reduced sodium soy sauce
(to reduce sodium in this recipe reduce the amount of soy sauce)
5 teaspoons rice wine vinegar
2 Tablespoons tomato paste
1/4 cup cilantro, chopped

Wraps and Fillings:

8 rice spring roll wrappers
2 medium carrots, peeled and shredded
1 cup Napa cabbage, shredded
Small handful of fresh mint, stems removed, chopped
1 celery stalk, thinly sliced
4 scallions, diagonally sliced
1 Tablespoon soy sauce
Directions:
Directions:
Whisk all sauce ingredients in a small bowl then divide sauce into small individual dipping bowls per person. Soften spring roll wrappers according to package instructions. In a medium-sized bowl, combine carrots, cabbage, mint, celery, scallions and soy sauce and mix thoroughly. Spoon equal amounts of vegetable mixture in the center of each wrapper. Fold bottom of wrap half-way over mixture then fold the left and right sides over the folded end, overlapping. Steam wraps in a vegetable steamer for about 5-7 minutes or until heated through then serve immediately.

 

 

 

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