Vegetable Rice Paper Wraps
INGREDIENTS
diced onion
minced ginger
diced carrot
thinly sliced cabbage
diced mushroom
diced zucchini
chopped spinach
chopped cilantro
olive oil
sesame oil
garlic powder
turmeric
salt
pepper
chili flakes
soy sauce
coconut aminos (optional)
mirin (optional)
crumbled tofu or egg (optional)
rice paper sheets
METHOD
Heat up olive oil in a large skillet. Sauté onion until translucent and then add in ginger and chili flakes. Add in turmeric, salt, pepper, carrot, cabbage, and mushroom. Sauté for a few minutes and then add in zucchini, tofu/egg if using, spinach, and cilantro. Drizzle sesame oil and season with a bit of soy sauce, coconut aminos, and mirin. Taste and adjust for seasoning.
Fill a large pie dish or shallow circular dish with hot water. Dip a rice paper sheet in the water for a few seconds or until it becomes pliable.
Place rice sheet on a lightly oiled cutting board. Place about 1/4 cup of the veggie mixture in the center of the sheet. Pull the bottom section of the rice sheet over the veggies, followed by the left and right, and the top. Repeat with other rice sheets.
Brush the tops of the wraps with oil and place in the air fryer basket. Cook at 400 degrees F for 15-20 minutes or until brown on the top.
Enjoy with my soy-apricot dipping sauce.
