Vegan Rice Papper Wraps

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Hello & Happy Wednesday!!

 

 

 

 

This recipe like a myriad of other recipes that will continue to remain my favorites.. 

 

is pink lol

 

 

If you’ve ever enjoyed these rice paper wraps at a Whole Foods or other establishments they are wonderful, with a fun texture, packed with veggies and just a light sauce that is so fab all you can think is…

 

Where can I get some more?! 

 

 

Like most people though, once you make these yourself, the idea of spending $8 plus tax for some effortless spring rolls that have been sitting in a case will appear absurd after you master this recipe.. like a boss.

 

 


 

All the ingredients in this recipe are accessible minus the pink dragonfruit, affordable, and can be made in minutes, no stove needed. I like to refer to that as “yahtzee” lol 

 


 

 

 

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If you love pink, need more veggies throughout your week, or just need to mix it up and experiment with new culinary creations.. 

 

 

 

You have to try this.. 

 

(once you make you’re own, there is no looking back lol)

 

 

 

 

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Why this recipe rocks:

 

Easy 

Affordable

Fun

Great for kids

Doesn’t get old even after having it all week 

Versatile

Great for entertaining

Great to make in large groups

Your friends will think you are a food Houdini when you make it for them

 

 

 

 

 

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Pink Dragonfruit Spring Rolls with homemade korean bbq sauce
Yields 8
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Ingredients
  1. rice paper wrap Ingredients
  2. 8-10 rice paper wraps
  3. 3-4 purple carrots
  4. 2 avocados
  5. 1 bunch purple asparagus
  6. 1 cup snow peas
  7. 2 cups glass noodles
  8. 1/2 package of defrosted pink dragonfruit
  9. 2 tbsp black sesame seeds
  10. Korean BBQ Sauce
  11. 3/4 cup brown sugar
  12. 1 cup Tamari
  13. 1 TB rice vinegar
  14. 2 teaspoons sesame oil
  15. 1/2 teaspoon cracked black pepper
  16. 2 teaspoons fresh grated ginger
  17. 4 cloves garlic, grated
  18. 1 tbsp red pepper flakes
  19. 1 1/2 TBs arrowroot
  20. 1 TB water
  21. 3 tbsp scallions
rice paper wraps
  1. - Peel carrot and use peeler to make strips
  2. - Slice avocados into thin slices
  3. - wash and cut off asparagus tips
  4. - wash snow peas
  5. - Soak noodles for 10 minutes in cold water with defrosted pink dragon fruit (1/2 packet) Once ready remove from water and set aside.
  6. - Once everything is prepare, soak the rice paper in pink dragonfruit water for a few seconds, once it starts to get soft, lay on a slightly damp surface to make the wrap.
  7. - Lay all the ingredients in the middle (don't over fill) and lightly wrap the bottom upwards, then fold the sides in (almost like a burrito) and set aside being careful of not sticking it to much because it can cause it the wrap to rip. Once ready cute the ends off for presentation.
  8. Sauce
  9. Top with scallions and black sesame seeds and serve with korean bbq sauce
  10. Sauce
  11. In a small saucepan over medium high heat add all the ingredients except for the arrowroot and water.
  12. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot and water until it dissolves.
  13. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
  14. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened.
  15. Remove from heat and cool before pouring into a jar.
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

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