Vegetarian Rice Paper Wraps
Servings
Prep Time
Cook Time
Ready In
Recipe: #11683
January 01, 2014
Categories: Lunch, Snacks, Vegetables, Appetizers, Asian, Chinese, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Quick Meals, Small Batch Cooking, Birthday, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Romantic Dinner, Summer, Valentine's Day, Winter, Weeknight Meals, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spring more
"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."
Ingredients
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.
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