Rice Paper Wraps with Vegetables
Rice Paper Wraps with Vegetables might be just the side dish you are searching for. One serving contains 186 calories, 6g of protein, and 3g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have sugar, sesame oil, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is a good option if you're following a dairy free diet.
Instructions
In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft.
Lay wrapper out on a tea towel to absorb excess water.
Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper.
Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
To serve, slice the roll in half on a bias.
Serve with Orange-Chili Dipping Sauce.
In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse.
Serve at room temperature.