Asian Veggie Wraps with Ginger-Cilantro Dipping Sauce
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 garlic clove, minced
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger, grated
- 4 teaspoons reduced sodium soy sauce (to reduce sodium in this recipe reduce the amount of soy sauce)
- 5 teaspoons rice wine vinegar
- 2 tablespoons tomato paste
- 1/4 cup cilantro, chopped
- =
Directions
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.