Photo: Rice Paper Wraps with Vegetables Recipe
Ingredients
- Warm water, for soaking rice paper wrappers
- 1 package rice paper wrappers, see Cook's Note*
- 1/4 cup cilantro leaves
- 1/2 cup julienned red bell pepper
- 1/2 cup julienned yellow bell pepper
- 1 cup snow peas, stringed and julienned
- 3 1/2-ounce package enoki mushrooms
- 1 cup bean sprouts
- 1 recipe seasoned Buckwheat or Soba Noodles, recipe follows
- 1/4 cup pickled ginger
- Kosher salt and freshly ground black pepper
- 2 tablespoons black sesame seeds
- Orange-Chili Dipping Sauce, recipe follows
Directions
In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
*Cook's Note: Rice paper wrappers can be found in Asian markets and at gourmet stores. Soak and work with only 1 rice wrapper at a time because wrappers will stick together and won't be easy to work with if they absorb too much water. If not served right away, keep rolls tightly covered to prevent the rice wrappers from drying out.
Seasoned Buckwheat Noodles:
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 cup cooked buckwheat noodles
In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
Orange-Chili Dipping Sauce:
1/2 cup freshly squeezed orange juice
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons lime juice, about 1/2 lime
1 tablespoon sesame oil
1 tablespoon balsamic vinegar
1 teaspoon chili flakes
1 teaspoon kosher salt
Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.
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By aefunkster
on November 29, 2011
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These are the best wraps! The orange sauce is great and the peppers really make it yummy.
By lee_et_fille_10...
Franklin, TN
on September 08, 2009
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I think my version of this recipe rivals a local Thai restraunt's version of rice paper wraps. It took a little playing with, but after a few attempts and burned fingers, I learned that plastic-coated tongs were the best way to retreive the rice paper wrap out of the water. Also, I don't dry the wrapper on a towel. I use my largest wood board as a work surface and I find that a little moisture helps hold the seal once you have wrapped up the veggies.
Last but of experience...include a strip of leftover pork loin or BBQ in the wrap. I let the meat stand out 10-15 minutes form the fridge, or earm 10 or so secondsd in teh microwave. It really adds some additional and complimentary flavors. The sauce is excellent in the FN recipe. I don't use balamic, I substituted Apple cider and used a few dashes of Texas Pete's for some heat.
I did not include the pickled ginger, mushrooms, or snow peas. Sometimes I leave out the noodles. My filling is julienned celery, matchstick-cut carrots, bean sprouts, cilatro leaves and leftover pork. But, that is just my preference.
By deskjockey2_101...
Syracuse, NY
on April 04, 2008
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Very tasty, and pretty easy. Just need to make sure you add enough salt and pepper to the veggie mix, otherwise it could be alittle bland. Sauce is pretty good too. I think the next time I might marinate the veggies in the sauce for a few minutes just for some extra zing! I made them for my vegetarian niece and she loved them!
The rice paper needs to be soaked for about 30 seconds in warm water, that worked the best for me.
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