Crunchy Veggie Rice Paper Wraps
Recipe: #1445
October 26, 2011
Categories: Lunch, Side Dishes, Snacks, Shellfish, Crab meat, Vegetables, Appetizers, Vietnamese, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Baby Shower, Brunch, Entertaining, Fall/Autumn, Game/Sports Day, Labor Day, Ladies Luncheon, Mother's Day, New Years, Potluck, Summer, Winter, Weeknight Meals, Hand Mix/Whisk, Make it from scratch more
"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
Ingredients
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 by Step Method
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.
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