Vegetarian Rice Wraps Recipes

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VEGGIE BROWN RICE WRAPS

Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 14



Veggie Brown Rice Wraps image

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.

Nutrition Facts : Calories 377 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 675mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.

1 medium sweet red or green pepper, diced
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
6 flour tortillas (8 inches), room temperature
1/2 cup shredded reduced-fat cheddar cheese
3/4 cup salsa

RICE PAPER WRAPS WITH VEGETABLES

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 12 rolls

Number Of Ingredients 24



Rice Paper Wraps with Vegetables image

Steps:

  • 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.
  • 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.
  • 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.

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
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1 cup cooked buckwheat noodles
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

CRUNCHY VEGGIE RICE PAPER WRAPS

I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 15 rolls

Number Of Ingredients 9



Crunchy Veggie Rice Paper Wraps image

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.

Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5

15 rice paper sheets (6 inch)
1/2 cup green cabbage, finely chopped
1/2 cup fresh carrot, finely chopped
1/2 cup sweet onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup sweet green pepper, chopped
3 tablespoons black sesame seeds
5 ounces imitation crabmeat (optional) or 5 ounces shrimp, chopped (optional)
oriental sweet chili sauce (or any other favorite spicy sauce, allow 1/2 - 1 tsp per roll)

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