Description
Crunchy Veggie Banh Mi Wrap is a fresh and vibrant dish filled with vegetables and flavor.
Ingredients
Scale
- 4 large rice paper wraps
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup bell peppers, thinly sliced
- 1 cup fresh cilantro leaves
- 1 avocado, sliced
- ½ cup pickled red onions (optional)
- ½ cup sliced jalapeños (optional)
- ½ cup soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a small bowl, mix together the soy sauce, sesame oil, lime juice, salt, and pepper. Set aside.
- Soak the Rice Paper: Fill a large bowl with warm water. Dip one rice paper wrap in the water for about 10-15 seconds, or until it is soft and pliable.
- Lay the Wrap: Place the softened rice paper on a clean, flat surface.
- Add the Fillings: Start layering your fillings in the center of the wrap. Begin with a handful of shredded carrots, followed by slices of cucumber, bell peppers, avocado, cilantro, and any optional ingredients like pickled onions or jalapeños.
- Drizzle the Sauce: Lightly drizzle some of the prepared sauce over the fillings.
- Wrap It Up: Fold the sides of the rice paper over the fillings, then roll from the bottom up tightly to enclose the ingredients. Repeat with the remaining wraps.
- Cut and Serve: Once all wraps are assembled, you can cut them in half for easy handling and serve with extra sauce on the side for dipping.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Wrap
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg