Asian Veggie Wraps with Dipping Sauce
Asian Veggie Wraps with Dipping Sauce – Weight Loss Recipe
(makes 4 servings)
| Ingredients: |  |
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1 garlic clove, minced |
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2 tablespoons brown sugar |
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2 tablespoons fresh ginger, grated |
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4 teaspoons reduced sodium soy sauce (to reduce sodium in this recipe reduce the amount of soy sauce) |
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5 teaspoons rice wine vinegar |
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2 tablespoons tomato paste |
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1/4 cup cilantro, chopped
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| Ingredients for wraps and filling: | ||||
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8 rice spring roll wrappers | |||
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2 medium carrots, peeled and shredded | |||
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1 cup Napa cabbage, shredded | |||
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Small handful of fresh mint, stems removed, chopped | |||
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1 celery stalk, thinly sliced | |||
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4 scallions, diagonally sliced | |||
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1 tablespoon soy sauce
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| Directions: | ||||
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| 1. | Whisk all sauce ingredients in a small bowl then divide sauce into small individual dipping bowls per person. | |||
| 2. | Soften spring roll wrappers according to package instructions. | |||
| 3. | In a medium-sized bowl, combine carrots, cabbage, mint, celery, scallions and soy sauce and mix thoroughly. | |||
| 4. | Spoon equal amounts of vegetable mixture in the center of each wrapper. Fold bottom of wrap half-way over mixture then fold the left and right sides over the folded end, overlapping. | |||
| 5. | Steam wraps in a vegetable steamer for about 5-7 minutes or until heated through then serve immediately. | |||
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