Rice Paper Veggie Wraps


3.5 of 5 (6)
editors choice
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, chopped1/2 cup Braggs or soy sauce1 large carrot, grated4 radishes, grated1 1/2 cups cabbage, grated2 stalks green onions, chopped1 medium tomato, chopped1 cup sunflower sprouts1/2 cup hummus6 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.

TAGS:  Side Items |

Member Ratings For This Recipe


  •  no profile photo

    Good
    1 of 1 people found this review helpful
    When I made this I used the Bragg Liquid Aminos instead of the soy and cut the 1/2 cup down to 14 c. I also added 1/4 cup water in with the Bragg and it reduced the sodium way down and didn't really change the flavor. It was good this way. - 10/6/08


  • no profile photo


    1 of 1 people found this review helpful
    I suggest using low-sodium soy sauce or 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water to reduce the salt. - 4/2/08


  • no profile photo

    Good
    Very tasty, but a little soggy - maybe I didn't dry off the rice wraps enough, or I included too much soy? - 11/6/11


  • no profile photo

    Incredible!
    The nice part about this recipe is that you can vary it with different ingredients - I added seitan cooked in peanut sauce to this last night, along with lettuce, slivered cucumbers, and vidalia onions. SO good!! - 7/22/11


  • no profile photo


    very good - 4/4/09