Rice Paper Veggie Wraps Recipes

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.

Steps:

• In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

Steps:

• Firstly, mix the rice vinegar, water, caster sugar, salt and garlic in a large bowl and leave to sit.
• Soak the rice vermicelli in boiling water for about 10 minutes, until it is no longer hard (but not soggy!).
• Add the noodles, cabbage, carrot, coriander and spring onions to the dressing and mix well.
• Now set up your production line- get a flat bowl and fill it with hot water. Take a rice paper sheet and soak it in the water until it's soft- about 15 seconds.
• remove it from the water and place on a clean tea towel. Spoon some of the mixture onto the rice paper.
• Fold in the bottom first, then the sides, and roll to form a cigar shape.
• Continue the same with the rest of the rolls.
• These can be prepared well in advance and stored in the fridge under a wet tea towel- see the recipe description above for serving suggestions.