Search for anything:

Asian Vegetable Wraps

vegetables

4 large (8 1/2-inch) rice paper wrappers
3/4 cup shredded romaine lettuce
3/4 cup bean sprouts
1/2 cup grated carrots
1/2 cup seedless cucumber; cut in matchstick strips
1 green onion; chopped
2 hard-cooked eggs; each cut in 6 wedges
2 tablespoons chopped unsalted roasted peanuts; optional
----PEANUT DRESSING:----
2 tablespoons light peanut butter
1 tablespoon soy sauce
2 teaspoons packed brown sugar
2 teaspoons lemon juice
1/4 teaspoon Asian chili paste; or
1/4 teaspoon hot pepper sauce

Peanut Dressing: In small bowl, whisk together peanut butter, soy sauce, brown sugar, lemon juice and chili paste. (Make-ahead: Cover and refrigerate for up to 1 day.) Dip rice paper wrappers, 1 at a time, into large shallow bowl of warm water; place on dry tea towel and let stand for about 5 minutes or until softened. Along centre of each wrapper, layer lettuce, sprouts, carrots, cucumber, onion, eggs, and peanuts (if using). Drizzle with peanut dressing. Fold bottom border over filling, then sides; roll up firmly. (Make-ahead: Wrap each in plastic wrap and refrigerate for up to 12 hours.)

Contributor: Meals in Minutes - Canadian Living

Yield: 2 servings.

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU