Crunchy Veggie Rice Paper Wraps

5
Servings
25m
Prep Time
0m
Cook Time
25m
Ready In


"Very tasty wraps, with lots of crunch. Lovely peppy taste with the sweet chili sauce. Make them vegetarian by leaving out the crab or shrimp. You may serve these as an appetizer or as a side dishwith an oriental dinner. This recipe was adapted from SueL's recipe Vietnamese Soft Rolls with Crab. I like to allow 3 rolls per serving."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (154.6 g)
  • Calories 93.4
  • Total Fat - 3.3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 5.7 mg
  • Sodium - 387.7 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 5.1 g
  • Protein - 4.4 g
  • Calcium - 26.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 32.2 mg
  • Thiamin - 0.1 mg

Step 1

Mix all the ingredients together except rice paper and chili sauce.

Step 2

Shortly before serving soften each wrap by submerging the wrap in warm water for just a few seconds until it is totally pliable

Step 3

Slip it from the water onto a paper towel, just place it gently on the towel

Step 4

Place 2 tablespoons of the veggie mix in the center of the wrap, add 3/4 teaspoon of chili sauce

Step 5

Fold up the bottom of the wrap, bring down the top, then fold in the sides and you have a closed roll

Step 6

Serve cold or at room temperature

Tips & Variations


No special items needed.

Related

LouLouIzSpoiled

We liked it with the imitation crab but loved it with large cooked shrimp the second time. Both will be enjoyed again for lunch many more times!

review by:
(31 Mar 2020)

Galley_Wench

These were soooo good! I added some red cabbage and red peppers to the mixture and made them vegetarian, otherwise followed your recipe. Served with Asian planked salmon and ginger rice. Did the chopping earlier in the day before guest arrived so it was snap to put together. Thanks for a 'keeper'!

review by:
(10 Jan 2012)