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asian style vegetable wraps

Asian Style Vegetable Wraps

Recipe to make Asian style vegetable wraps, perfect for both vegans and vegetarians.
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Prep Time 1 hour
Cook Time 15 minutes
Course Healthy Food, Vegetarian
Cuisine Asian

Ingredients
  

  • 1 bunch rice thread noodles - cooked
  • 2 tbsp vegetable oil
  • 1/8 tsp chili oil - add more or less as desired
  • 1 inch piece fresh ginger root - peeled and grated
  • 2 cloves garlic - minced
  • 1 bunch green onions - sliced thin
  • 2 cups broccoli florets
  • 1 cup grated carrot
  • 1 cup pea pods - cut into thirds
  • 3 cups Napa cabbage or Chinese cabbage - shredded
  • 1 cup fresh cilantro leaves - chopped
  • 2 tbsp hoisin sauce
  • 2 tbsp water
  • 1 tbsp Ponzu sauce

Instructions
 

To Soften Rice Noodles

  • Remove one bundle of rice noodles from the package.
    fresh vegetables, rice noodles, Ponzu sauce
  • Place the bundle in a large bowl.
  • Cover the noodles with hot water.
  • Let the rice noodles soak for 10 minutes.
  • Drain off the water.
  • Cut the softened noodles into 2-3 inch long lengths.
  • Continue following the Asian style vegetable wrap recipe.

Vegetable Wraps

  • Heat the vegetable oil and chili oil in a wok, or a large frying pan.
  • Stir the ginger into the wok, and cook for 1 minute.
    stir frying garlic in wok
  • Stir the garlic and green onions into the wok, and cook for an additional minute.
  • Add the broccoli and cook for 2-3 minutes.
    bowl filled with broccoli florets
  • Stir in the carrot and cook for 1-2 minutes.
    bowl filled with shredded carrots
  • Stir in the snow peas and cook for 1-2 minutes.
    bowl filled with chopped snow peas
  • Stir in the Chinese cabbage and cook for another 1-2 minutes.
    chopping Chinese cabbage on cutting board
  • Stir in the cilantro leaves.
  • In a small bowl, whisk together the hoisin sauce, water and ponzu sauce.
  • Stir the sauce mixture into the pan full of stir fried vegetables.
    stir fried vegetables in wok
  • Cook for another minute or two, until the cabbage has wilted, and all the vegetables are well coated with the sauce.
  • Stir in the prepared rice noodles.
    filling for Asian style vegetable wraps
  • NOTE: Make sure you don't overcook the vegetables. They should still be a bit crispy, and not mushy, after cooking. The cooking times given in this recipe are just guidelines.
  • Remove the wok from the heat and serve immediately.
  • Use rice paper wrappers (i.e. spring roll wrappers), flour tortillas or pita pockets to make vegetable wraps.
  • Leftovers can be stored in the refrigerator for a few days.

Notes

beef lettuce wrapsFor a lower carb option, ditch the tortillas and pita pockets and use this filling as the basis for lettuce wraps!
Keyword sandwiches, wraps