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Crispy Veggie Rice Wraps with Gochujang Dipping Sauce

Ingredients

Wraps

  • 4 small carrots, grated
  • 1 block tofu (400g), grated
  • 3 large Napa cabbage leaves, finely chopped
  • 5 green onions - top 2" reserved for sauce, the rest chopped finely
  • 4-6 cremini mushrooms, diced
  • 1 large handful spinach, chopped
  • 1/4 tsp ground white pepper
  • 2 tsp sesame oil
  • 2 Tbsp soy sauce (make sure it's gf if needed)
  • 1 " ginger, grated
  • neutral oil for the pan
  • 30 rice wraps (may need more or less)

Gochujang Dipping Sauce

  • 1/4 cup soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp gochujang
  • reserved greens from green onions, finely chopped

Instructions

  1. Start by tossing all of the veg, tofu, and seasonings into a hot, oiled pan. Cook for about 4-5 minutes, or until veg is just starting to get tender but isn't cooked through. Remove from heat.

  2. To construct the wraps: soak one wrap in very hot water until tender. Place about 3 Tbsp of filling in the wrap, and fold it up. Soak another wrap and wrap up your first wrap in it, so that your wrap has two layers (you're using two rice wraps/filled wrap). Repeat until you have all of your wraps assembled.

  3. Heat a non-stick pan over medium heat and a a small amount of neutral oil. Place wraps in the hot pan, making sure to not overcrowd them (you don't want them to touch or they will stick to one another). Cook until crispy and golden brown.

  4. Make the dipping sauce: whisk all ingredients in a bowl.

  5. Enjoy!