Learn how to make Vegetarian Rice Wraps with the help of Jenan Zammar. Each is filled with vibrant and flavorful fresh ingredients that will give your day a nice boost of energy.
Rice wraps are so easy to make and the best part is you can add anything to them! When you make your own fresh meals from scratch like this, the possibilities are endless!
Today I’m making Vegetarian Rice Wraps full of fresh vegetables, including Pure Flavor’s® delicious greenhouse grown Long English Cucumbers. They’re absolutely perfect for this meal! They have a slight crunch and really add a burst of freshness.
Rice wraps are typically served in the summer, but my family enjoys them all year round. Whenever I feel like having a lighter meal for lunch, dinner or any time in between – this is definitely my go-to recipe.
You may be asking yourself if these light little wraps can satisfy your hunger. Well, thanks to the vermicelli noodles, my Vegetarian Rice Wraps contain the right amount of carbs to help you feel full and energized without weighing you down the rest of the day.
The first time you taste one dipped in my peanut sauce, you’ll be quick to grab another right away! That’s okay, especially if you’re calorie-conscious – these fresh wraps are very low in calories, so you can go ahead and enjoy!
A great way to prepare these wraps is to have all your fresh ingredients sliced before assembling.
First, start by quickly measuring the length of the rice paper to find the ideal length for all the fresh ingredients you want to stuff inside. Make sure to leave room to roll and fold once all your ingredients are added. Remember: it’s better to leave too much room than not enough, especially if it’s your first time making these Vietnamese rice paper rolls.
Cut your Long English Cucumber into chunks long enough to fit inside each roll. Then, slice them julienne style into thin strips. I always make sure to slice extra cucumbers, my kids LOVE them!
In this recipe, I’m also slicing up some carrots and a Pure Flavor® Sweet Bell Pepper, julienne style, with some red cabbage as well.
Now it’s time to cook the rice vermicelli noodles. Bring a pot of water to a boil and add the rice noodles. Cook for about eight minutes until tender. They cook very quickly, which is great on busy weekdays when you find yourself rushing between your own work, picking up the kids, running errands and doing chores around the house.
Drain the water really well once the vermicelli noodles are done cooking. Then, it’s a good idea to rinse them with cold water. This will stop them from cooking and getting too soft, plus it will wash off the starch that can make them super sticky! If there’s any excess water on the wraps when you’re trying to fold them, they become really slippery and hard to fold. Let’s just say, I’m speaking from experience!
When your ingredients are ready, it’s time to turn our attention to the rice paper. You might already be wondering how to roll rice paper. If you’ve never made these before, this next part may seem a bit mysterious. Have no fear – it’s the easiest thing in the world and I’m here to help you.
Soak your rice paper in water for 30 seconds until it’s soft and pliable – but not too soft or they will be hard to work with and may tear. The instructions on your package will help you know what time is required to soak your rice papers.
Lay the paper on a cutting board and, just below the center, stack your veggies. Then, above the carrots, peppers, cabbage and cucumber, put a small pile of vermicelli noodles.
If you’ve ever rolled a burrito, you’ll be well prepared for the next part.
Roll up the bottom of the rice paper about halfway until your ingredients are covered. Fold in the sides and then roll it up tightly the rest of the way.
It may take a few times to get the hang of rolling the wraps, but the main key is to avoid overstuffing them since they can tear easily. Once they’re rolled up, I like to cut them in half and arrange them open side up so everyone can see the beautiful, vibrant vegetables inside.
Let’s talk about the sauce. It may be my favorite part of this meal because it pairs so well with all the colorful and flavorful ingredients in each wrap! It’s so satisfying knowing how to make homemade peanut sauce to go with your very own fresh Vegetarian Rice Wraps.
All you have to do is mix Hoisin sauce, peanut butter, honey, water and a little bit of sriracha in a bowl. I love the flavor of Hoisin sauce, especially when it’s mixed with a little peanut butter. It’s a tasty blend of savory, salty and sweet flavors to dip the wraps in.
As a busy mom of three, I love making simple and quick recipes that are healthy and satisfying for the whole family. These Vegetarian Rice Wraps are filling, packed with fresh vegetables and a great meal idea any day of the week!
To see the full recipe, click here.
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