Holistic Fitness & Lifestyle
By Ruth Henao. C.P.T
Instructions
Prepare the Rice Paper Sheet/Wraps according to the package instructions and keep aside.
Heat a teaspoon of oil in a heavy bottomed stir fry pan. Add the sliced Portobello mushrooms, bell peppers and shallots with required salt and pepper and sauté until half cooked, keep aside.
Place one cooked rice wrap sheet flat on the working surface. Layer 2 leaves of basil, mint and cilantro. Layer up with little of carrots, cabbage, cucumber and saltéed vegetables. Fold from the sides. I fold mine like a burrito and works just well.
Can be refrigerate until you are ready to serve them. As an appetizer serve along with sauce sauce or any other sauce of your choice.
APPETIZERS & SNACKS
CHICK PEAS & AVOCADO CABBAGE ROLLS
Servings: 4
Ingredients
1 cup of chick peas, cooked.
1 avocado
1 cup cherry tomatoes
1 head of Romain lettuce
1 bunch of kale (or spinach)
1 small red pepper, sliced thin lengthwise.
1/2 cup of green onions
Juice of 1 lime
1 tsp Cayenne
1 tsp Turmeric
Salt and pepper to taste
Instructions
- Bring half a pot of water to a boil, then add the cabbage leaves, and close the lid for roughly 5 – 8 minutes, until they’re soft.
- Drain the cabbage leaves, and set them aside.
- Pulse the chick peas in a food processor and start adding the avocado, the tomatoes, green onions and 1/4 cup of the red pepper. Transfer to a big bowl.
- Grate the lettuce and kale in the food processor
- Mix these two mixtures together
- Add the lime juice and the species.
- Salt and pepper to taste
- You are ready to start rolling your rolls.
Serves: 2
Ingredients
6 rice paper roll sheets
1 carrot (sliced thin lengthwise)
1 cucumber, sliced thin lengthwise
1/2 cup cabbage, thinly shredded
1 portobello mushrooms, sliced thin lengthwise
1 green bell pepper, sliced thin lengthwise
1 Shallot, sliced thin lengthwise
Small bunch, finely chopped leaves (basis, mint, cilantro, etc)
Salt and Pepper to taste
VIETNAMESE MUSHROOMS & VEGETABLES SPRING ROLLS