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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Flour Tortillas make these no-cook, make ahead appetizers so easy to prepare. Try using other vegetable combinations: bean sprouts, chopped red or green peppers, or shredded bok choy. For convenience try pre-shredded coleslaw to use in place of cabbage and carrots. These rolls make a great vegetarian lunch. Ingredients:
1 1/2 cups shredded cabbage |
1/2 cup shredded carrot |
1/2 cup finely chopped water chestnut (optional) |
2 medium green onions, thinly sliced |
1/3 cup plum sauce |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
6 (7 inch) soft flour tortillas |
Directions:
1. In a medium bowl combine cabbage, carrots, water chestnuts and green onions; set aside.
2. In a small bowl combine plum sauce, soy sauce and sesame oil.
3. Spread 1 tsp of plum sauce mixture on each tortills.
4. Add remaining sauce to cabbage mixture and stir well.
5. Spoon cabbage mixture on prepared tortillas to within 1/2 of edge; roll up and wrap tightly in plastic wrap. Refrigerate at least 1 hour or up to 24 hours.
6. Just before serving cut each tortilla roll diagonally into 4 pieces.
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