Crunchy Veggie Rice Paper Wraps |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
15 rice paper sheets (6 inch) |
1/2 cup green cabbage, finely chopped |
1/2 cup fresh carrot, finely chopped |
1/2 cup sweet onion, finely chopped |
1/4 cup celery, finely chopped |
1/4 cup sweet green pepper, chopped |
3 tablespoons black sesame seeds |
5 ounces imitation crabmeat (optional) or 5 ounces shrimp, chopped (optional) |
oriental sweet chili sauce (or any other favorite spicy sauce, allow 1/2 - 1 tsp per roll) |
Directions:
1. 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.
2. When it is pliable it is ready, remove that one from the water and drop in another one.
3. Lay out a couple of paper towels and place the softened wrap on the towel.
4. 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.
5. Fold up the bottom then fold in the sides and roll to form a sealed roll.
6. Allow 3-5 per serving.
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