Thai Style Veggie Wraps

Plant Chef
February 27, 2015

Ingredients

For the Mushroom Marinade and Shiitake Mushrooms

  • 1/4 cup reduced sodium gluten-free tamari
  • 2 tablespoons unseasoned rice wine vinegar
  • 2 tablespoons mirin (sweet cooking rice wine)
  • 1/4 lb. fresh shiitake mushrooms, stems trimmed, cut into 1/4-inch slices

 

For the Peanut Dipping Sauce

Makes approximately 1 3/4 cups

  • 1 cup peanut butter (just peanuts, nothing else, chunky or smooth, it’s up to you)
  • 3/4 cup boiling filtered water
  • 1 tablespoon brown rice syrup (or date paste, to taste)
  • 2-3 pinches chili powder, or to taste (Asian chili powder if you can get it, but if not, use what you’ve got)

 

For the Wraps

 

  • 10 rice paper wraps, plus a few extra for practice
  • 3 medium red radishes, sliced paper thin on mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 3 carrots, sliced paper thin on mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 2 cups small spinach leaves, destemmed
  • 1/2 yellow bell pepper, cut into matchsticks
  • 3 oz. fresh firm tofu, well drained, patted dry and cut into approximately 3-inch long, 1/4-inch square sticks
  • 1 bunch cilantro, leaves and tender stems plucked off
  • 2 green onions, white and tender green parts sliced thinly
  • Any other raw or blanched chilled veg your heart desires!
  • Pea shoots or mung beans, optional, as a filling or for to-go packing material (see blog)
  • A bowl of very warm water to dip the rice papers
  • A silicone baking pan liner, not mandatory, but suggested
  • A platter or prepared storage container in which to place completed rolls

For Further Instructions

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