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Vegetable Rice Wraps

These Vegetable Rice Wraps need very minimal preparation. Fill the delicate, pre-soaked Vietnamese rice wrappers with julienne strips of assorted vegetables. Roll, slice, and serve with a side of savory peanut sauce, or other Asian sauces preferred. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time45 minutes
Cook Time6 minutes
Total Time51 minutes
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: Asian
Keyword: Vegetable Rice Wraps
Servings: 2 people
Calories: 415kcal
Author: Asian in America - Elizabeth Ann Quirino

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

Serving: 100g | Calories: 415kcal | Carbohydrates: 41g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 932mg | Potassium: 504mg | Fiber: 3g | Sugar: 23g | Calcium: 39mg | Iron: 2mg