Rice Paper Veggie Wraps

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3.5 of 5 (6)

Nutritional Info

Amount Per Serving
Calories: 66.8

Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 1,241.9 mg
Total Carbs: 9.1 g
Dietary Fiber: 2.9 g
Protein: 4.4 g

View full nutritional breakdown of Rice Paper Veggie Wraps calories by ingredient

This is a SparkPeople.com Recipe (what's this)

Introduction

Light, refreshing, and easy to make. Excellent for picnics or hot summer days when cooking seems impossible. Light, refreshing, and easy to make. Excellent for picnics or hot summer days when cooking seems impossible.

Ingredients

4-6 mushrooms, chopped

1/2 cup Braggs or soy sauce

1 large carrot, grated

4 radishes, grated

1 1/2 cups cabbage, grated

2 stalks green onions, chopped

1 medium tomato, chopped

1 cup sunflower sprouts

1/2 cup hummus

6 sheets of rice paper

Directions

1. In a small bowl, marinate the mushrooms in the Braggs (soy sauce) for 10-15 minutes. While marinating, prepare the remaining vegetables and set aside.

2. Fill a large bowl with lukewarm water and soak 1 sheet of rice paper until paper becomes soft and pliable. Shake carefully or pat off excess water. Lay the sheet down on a plate or cutting board and fill the center with a little bit of each vegetable, including the mushrooms, and about 2 tablespoons of hummus. Wrap up like a burrito and lay seam-side down on plate. Repeat process. Use the remaining marinade as dip.

Makes 6 wraps.

Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.