FRESH SPRING ROLLS
MAKES 6 SERVINGS
INGREDIENTS
INSTRUCTIONS
1 box of rice paper (rice wraps)
2 medium carrots
1 large red onion
4 to 5 Pleurotus mushrooms
1/2 small cabbage
1 medium zucchini
1 red pepper
1 green pepper
1/2 Chili
2 tbsp soy sauce
1 tbsp olive oil
salt and pepper (to taste)
1 tsp cumin seeds
1 tbsp sesame seeds
1 tsp saffron
1 tsp sweet paprika
1. Wash and clean the vegetables, then cut them
lengthwise.
2. Add olive oil, onion, saffron, paprika, and cumin
seeds in 9-inch pie pan.
3. Place pie pan in oven on baking tray on upper level.
4. After onions have caramelized, add the other
vegetables to 9-inch pie pan and place them back
in oven on upper level.
5. Add the soy sauce, salt and pepper, then the
sesame seeds and place back in oven.
6. Prepare a hot water pot for the rice wraps. Dip one
by one in the water for about 1 second each. Water
should not boil.
7. Pack each roll using the prepared vegetables and
place them on plate.
Nutrition Facts Per Serving:
Calories: 107
|
Fat: 2 g
|
Cholesterol: 0 mg
|
Sodium: 350 mg
|
Carbohydrate: 22 g
|
Protein: 5 g
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