Rice Paper Wraps With Vegetables
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Cilantro Leaves1 cup
Bean Sprouts1 cup
Pickled Ginger1 tsp
Kosher Salt2 tbsps
Black Sesame Seed1 tbsp
Sesame Oil1 tsp
Rice Wine Vinegar3 tbsps
Sugar3 tbsps
Soy Sauce1 tbsp
Balsamic Vinegar1 tsp
Chili FlakesDirections:
1
In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft
2
Lay wrapper out on a tea towel to absorb excess water
3
Transfer wrapper to a flat surface
4
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
5
Season, to taste, with salt and pepper
6
Sprinkle the top 1/3 of the rice wrapper with black sesame seeds
7
Carefully fold the bottom of the rice paper wrapper over the vegetables
8
Turn in the sides and continue rolling up from the bottom
9
To serve, slice the roll in half on a bias
10
Serve with Orange-Chili Dipping Sauce
11
Seasoned Buckwheat Noodles: In a medium sized bowl, whisk together the sesame oil and rice wine vinegar
12
Toss the cooked buckwheat noodles in the sesame mixture
13
Set aside
14
Whisk together all the ingredients in a mixing bowl
15
Allow the sauce to stand for 30 minutes so that the flavors can infuse
16
Serve at room temperature