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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 Method Notes

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

Method
 

To Soften Rice Noodles
  1. Remove one bundle of rice noodles from the package.
    fresh vegetables, rice noodles, Ponzu sauce
  2. Place the bundle in a large bowl.
  3. Cover the noodles with hot water.
  4. Let the rice noodles soak for 10 minutes.
  5. Drain off the water.
  6. Cut the softened noodles into 2-3 inch long lengths.
  7. Continue following the Asian style vegetable wrap recipe.
Vegetable Wraps
  1. Heat the vegetable oil and chili oil in a wok, or a large frying pan.
  2. Stir the ginger into the wok, and cook for 1 minute.
    stir frying garlic in wok
  3. Stir the garlic and green onions into the wok, and cook for an additional minute.
  4. Add the broccoli and cook for 2-3 minutes.
    bowl filled with broccoli florets
  5. Stir in the carrot and cook for 1-2 minutes.
    bowl filled with shredded carrots
  6. Stir in the snow peas and cook for 1-2 minutes.
    bowl filled with chopped snow peas
  7. Stir in the Chinese cabbage and cook for another 1-2 minutes.
    chopping Chinese cabbage on cutting board
  8. Stir in the cilantro leaves.
  9. In a small bowl, whisk together the hoisin sauce, water and ponzu sauce.
  10. Stir the sauce mixture into the pan full of stir fried vegetables.
    stir fried vegetables in wok
  11. Cook for another minute or two, until the cabbage has wilted, and all the vegetables are well coated with the sauce.
  12. Stir in the prepared rice noodles.
    filling for Asian style vegetable wraps
  13. 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.
  14. Remove the wok from the heat and serve immediately.
  15. Use rice paper wrappers (i.e. spring roll wrappers), flour tortillas or pita pockets to make vegetable wraps.
  16. 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!