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Raw Veggie Rice Wraps Recipe

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This recipe for Raw Veggie Rice Wraps, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Page Kennedy

Category:
Category:

Ingredients:  
Ingredients:  
5 sheets Vietnamese Rice Paper
1 large Carrot, Julienned
1 small Cucumber, Julienned
cup of peppers, cut in strips
cup of spinach or arugula
an Avocado, cut into slices
1 Red Chilli, de-seeded and cut into thin strips
2 Tbsp sesame seeds

Sauce: Green Goddess Dressing in cookbook under dressings.

Directions:
Directions:
Prepare a large bowl of hot water to soften rice paper in.

Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.

Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.

Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).

Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can add any veggies, tofu....pickled beets were nice, etc.
They don't keep very long. The longest I have been able to keep them is a half day. If you aren't going to eat them right away, wet two tea towels, wring them out and put one below and one on top until ready to serve. Keep cool.

 

 

 

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