Time: 25 minutes
Serves: 5
1 package rice paper rolls
Protein Innards
Protein Innards
- 1cup chickpeas
- 1 cup chopped fresh cilantro
- 1/4cup parsley
- 2 cups bean sprouts
- 1 bell pepper
- salt
- 2tbsp sweet chili sauce (optional)
- 2tsp cumin
Carrot Innards
5 carrots, grated
2tbsp lemon juice
2tbsp sugar
1tbsp sesame oil
1/4cup cilantro
Sauce Innards (or dipping sauce if you're a dip)
- 1/2 cup hoisin sauce
- 2 tablespoon creamy peanut butter
- 1 tablespoon water
- chopped roasted peanuts
Directions
- Put all of the Roll Innard ingredients in a small pot and cook over medium for 10 minutes.
- While these innards are cooking, prepare the carrot innards and set aside in a medium bowl.
- Then prepare the sauce ingredients.
- Once the cooking is done, the ingredients can go into rice paper rolls.
- Place a sheet of rice paper into a bowl filled with warm water. Once the paper has become soft and malleable, take it out, place it on a tea towel, and pat it dry. Then place it on a plate, put a little of each innard along the middle (similar to the way you would make a fajita). Then wrap by folding each side in (the paper will stick to itself, and it will look like a burrito)!
- Eat.
- Complain because you're too full.
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