Summer Rolls- Satiating and Fast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package of rice wrappers 1/2 head of green cabbage 1 carrot - julienned 1/4 c. green cabbage, cut into slivers 1 batch of spicy roasted tofu fresh mint leaves (this makes ALL the difference!) edible flowers for garnish (optional)
Variations include: microgreens, spring mix, sprouts, vegan cream cheese, pulled pork jackfruit
For the Peanut Sauce:
3 heaping tablespoons peanut or almond butter 1 tablespoon tamari or soy sauce 2 tablespoon maple syrup 2 tablespoon warm water 1 – 2 tablespoon rice vinegar, optional juice of 1 lime 1 teaspoon red pepper flakes, optional
For SUPER FAST version, go to a salad bar and pick up pre-cut veggies, and buy peanut sauce
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Directions: |
Directions:First mix your sauce together. That will allow for the flavors to interact with each other. Next, cut the cabbage into strips and steam, wither on a stove top or in the microwave (this is much more flavorful, filling and quicker than using traditional rice noodles). Lay out the ingredients you have fill one dinner plate or pie plate and with water. dip in one rice sheet. leave it for only a few seconds, and once it starts getting soft take it out and lay it on a flat plate or a large cutting board. Add your flowers face down, or your mint leaves, or whatever you want to have seen, next add your ingredients and top with some steamed cabbage leave strips. Roll it like a burrito. When you are finished, try to either leave space or put parchment between your completed rolls, or they might stick together and break apart.
Serve immediately with sauce. You can make extras that last for up to three days in the fridge. Make sure to wrap each one in parchment paper and store in an airtight container. They make for great lunches. |
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Number Of
Servings:varies |
Preparation
Time: |
Preparation
Time:5 minutes or less |
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