Vegetable Rice Wraps
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No cooking needed for these Vegetable Rice Wraps with Peanut Sauce. The summer weather here on the east coast has been fickle with some sultry hot days in-between storms. If you want a recipe which requires a minimal amount of cooking this one is for you. Summer yields a bounty of fresh, crisp produce so I take advantage of it. You can use this list of ingredients as a template, and add your own mix of vegetables desired. There are no strict rules.
When using thin, Vietnamese rice wraps, remember that pre-soaking them takes only five to ten seconds, not longer or they get mushy. Lay them flat. Fill the wraps with neat bunches of julienned strips. Then roll it up tight. I like to refrigerate the whole rice wrap first, while I whip up the peanut sauce. You can also have other choices of dipping sauces on the side: Hoisin sauce, sweet-sour sauce, or a tangy vinaigrette. Like summer days, these vegetable rice wraps are a delight to relish.
Vegetable Rice Wraps
Equipment
- Large bowl
- chopping board
- sharp knives or kitchen shears
Ingredients
For Wraps and Filling:
- 10 to 12 pieces large Vietnamese rice wraps or banh trang; 10 to 12 inches diameter
- 2 to 3 cups coarsely chopped fresh lettuce
- 1 whole cucumber, peeled, julienne strips
- 1 whole carrot, peeled, julienne strips
- 1 whole jicama, peeled, julienne strips
- 1 cup cubed extra firm tofu, about 1/4-inch sized; drain liquid, dry with paper towel
- 2 stalks scallions, chopped
For Peanut Sauce:
- 2 Tablespoons vegetable oil
- 1 clove garlic, minced
- ½ teaspoon minced fresh ginger
- ½ cup smooth peanut butter
- 2 Tablespoons low-sodium soy sauce
- ½ cup ginger ale
- ¼ cup warm water
- 2 Tablespoons brown sugar
- ¼ teaspoon sesame oil
Instructions
To prepare wrap:
- In a large bowl filled with water at room temperature, soak each rice wrapper, one at a time for 5 to 10 seconds. Do not soak longer than this amount of time.Lay the pre-soaked wrap on a dry, clean surface of a chopping board or large plate
- Add 3 to 4 tablespoons of a combined mixture of the vegetables in the center of each wrapper. Roll the wrap tightly, like that of a burrito, carefully tucking in at the left and right side.
- Arrange wraps in a container. Cover and refrigerate wraps to make them easier to handle.
To make the peanut sauce:
- Pour the vegetable oil into a small saucepan, and heat to a medium.When oil is hot, saute the garlic and ginger for 1 minute.Add the peanut butter and soy sauce. Pour the ginger and water. Add the sugar. Combine ingredients well.Add the small amount of sesame oil. Mix then turn off the heat.Pour the peanut sauce into a small bowl for serving and dipping the rice wraps.
To serve:
- Slice the vegetable wraps to about 1-inch thick pieces. Arrange on a serving platter with the peanut sauce on the side. Serve the vegetable wraps slightly chilled.Other sauces: If peanut sauce is not to your liking, serve these wraps with other sauces like: Hoisin sauce; bottled spicy sweet-sour sauce, or a vinaigrette with rice vinegar.
Cook's comments:
- 1)Vietnamese rice wrappers are called banh trang and can be found in Asian markets. They are thin, translucent, and average about the size of a large tortilla wrap.2)Dipping sauces served on the side are essential to most Asian and Filipino dishes. They give everyone a variety of flavor choices to add to the dish. Just like the peanut sauce in this recipe, I often make my own sweet-sour sauce, but it's also fine to use store-bought ones.
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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