Asian Vegetable Roll
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Olive Oil (or as needed)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Coat a baking sheet with cooking spray
3
Place spaghetti squash half cut-side down on the prepared baking sheet
4
Bake until the squash is tender and the flesh shreds easily, about 40 minutes
5
Shred strands of flesh from rind and place in bowl
6
Place broccoli in a steamer basket over a pan of boiling water
7
Steam until tender, about 8 minutes
8
Add spinach to steamer basket for last 2 minutes
9
Place broccoli and spinach in separate bowls
10
Spread 1/4 teaspoon miso paste down the center of each tortilla
11
Place 2 tablespoons of spaghetti squash, 1 tablespoon of spinach, and 1 tablespoon of broccoli florets over the miso paste down the center of the tortillas
12
Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling
13
Heat 1/4 cup of olive oil in a skillet over high heat
14
Place one rolled tortilla, seam side down, in the frying pan
15
Gently press the tortilla with a spatula
16
Cook until the tortilla is golden brown, about 2 or 3 minutes per side, turning once
17
Fry the remaining tortillas in the same manner, adding olive oil as needed