Vegetarian Rice Paper Wraps

10
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In


"These are a great appetizer I like to serve when my girlfriends and I get together for drinks. They are quick and easy to put together and always a hit. I use the VH brand soy sauce for this recipe which is gluten free. These can be made ahead of time if lightly misted with olive oil then covered with plastic wrap."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (304.8 g)
  • Calories 422.5
  • Total Fat - 10.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 0.1 mg
  • Sodium - 1188.5 mg
  • Total Carbohydrate - 74.7 g
  • Dietary Fiber - 2.7 g
  • Sugars - 11.5 g
  • Protein - 9 g
  • Calcium - 95.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.4 mg

Step 1

Mix together the orange and ginger marmalade, soy sauce, oil and garlic powder; set aside.

Step 2

In a large bowl mix together the cabbage, bell pepper, green onion, cucumber and bean sprouts; set aside.

Step 3

Soak the rice paper, one piece at a time, in a bowl of warm water until softened.

Step 4

Carefully place the softened rice paper on a clean dry tea towel, add 1 teaspoon of the marmalade mixture to the center, then top with about 1/4 cup of the vegetable mixture.

Step 5

Fold two sides over the vegetables and then roll from bottom to top.

Step 6

Place on the serving platter and repeat for remaining wraps.

Step 7

Serve with remaining sauce as a sauce to dip in.

Tips & Variations


No special items needed.

Related

Bergy

Loved the recipe. I used Pea sprouts instead of bean sprouts. Made the small wraps to serves as appetizers. We enjoyed them and will be making them again. What can be wrong with Tasty, Healthy & Easy?

review by:
(25 May 2014)