Rice paper wraps, or rolls, are a fun vehicle for raw food because they let the eater see inside the bundle – and they are low-fat and satisfying, too. This recipe borrows flavors from classic Chinese and Japanese cuisine.
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15 minutes + 30 minutes
- ½ cup / 40 g green/white cabbage, shredded
- 1 medium carrot, shredded
- 1 medium cucumber, seeded and diced into ¼-inch pieces
- 2 scallions / spring green onions (white and green parts), finely diced
- 2 Tbsp / 7½ g flat-leaf parsley, coarsely chopped
- 1 tsp / 5 ml sesame oil
- ½ tsp /2½ ml chili oil
- 12 small rice paper rounds (6½-inch / 16 cm)
- 1 Tbsp / 15 ml low-sodium tamari sauce
- 2 tsp / 10 ml warm low-sodium vegetable broth/stock
- ½ tsp / 5 ml rice wine
- In a medium bowl combine the cabbage, carrot, cucumber, and parsley together along with the scallions, minus 1 tablespoon / 15 g of the scallions, reserved for dipping sauce.
- Add the sesame oil and chili oil, and stir well to combine. Let the mixture marinate for 30 minutes at room temperature.
- Fill a medium bowl with warm water and gently submerge a rice wrapper until softened.
- Lay the wrapper on a flat workspace and place 1½ tablespoons / 23 g of filling across the wrapper.
- Pull the bottom of the wrapper over the filling, pull the sides in, and roll up.
- Repeat with the rest of the wrappers and filling. Top with reserved scallion/spring green onions.
- In a small bowl, combine the tamari, broth, and rice wine to serve alongside the wraps.
Serving size: 3 wraps
Exchanges per Serving: 1 Carb, 0 Protein, ½ Fat
It is our familys favourite low calorie yet healthy recipe !!!!
I also like to add my protein… small shrimp or chicken breast. Wrap it up and go!
Hi, Hughgo. You can find the rice paper wraps in the Asian section of grocery stores.
where do u fine this Asian rice paper at??
Sounds good, easy, and just up my street!
Never tried rice paper before, but will do now.
I hAve made similar and in order to take them for lunch, wrap each one in a moist paper towel and place in a zip lock Baggie. They need to be kept moist or they are very sticky. I will do for an appetizer over the holidays, and will place on a very moist towel just ahead of serving.
This does not require any cooking of the vegetables. I’ll have to try this. Sounds delicious! I wonder how it would taste if I lightly sauted the veggies ( let them cool just a bit) and then wrapped it….? Huh…
Do you have any recipes that I can use Tempeh and Seitan in please?