May 14 - Sesame Noodle Wraps and Rolls - PlantPure Nation

May 14 - Sesame Noodle Wraps and Rolls

by Kim Campbell May 04, 2020

May 14 - Sesame Noodle Wraps and Rolls

May 14 - Sesame Noodle Wraps and Rolls

Thai flavored noodles, covered with sautéed carrots, peas, broccoli, and red pepper, served in a crunchy lettuce wrap.  We love to wrap them in a rice wrapper for beautiful and delicious sesame noodle spring rolls!  

 Prep time20-25 minutes  

Cook time: 20 minutes    

Yield: 4 servings

🌱 Ingredients

     Sauce

  • 2 tablespoons tahini
  • 3 tablespoons lite coconut milk
  • 1 teaspoon Sriracha
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon finely grated ginger
  • ¼ teaspoon sea salt or to taste
  • 1 tablespoon low-sodium tamari sauce (or soy sauce)
  • 1 tablespoon pure maple syrup (or coconut sugar)
  • 1 ½ teaspoon lime juice

     Veggies & Pasta

  • 4 cups cooked whole grain spaghetti pasta or soba noodles (8-10 ounces dried)
  • 2 carrots, diced
  • 1 cup frozen peas
  • 2 cups broccoli florets
  • 1 cup seeded and diced red bell pepper
  • ¼ cup water for sautéing
  • 8 whole leaves romaine lettuce
  • 10-12 spring roll rice wrappers 

Garnish

  • 2 teaspoons sesame seeds
  • 1 avocado, sliced or diced

        

          🥄 Kitchen Tools 

          • Small, medium and large mixing bowls
          • 9-inch round or square baking dish
          • Whisk
          • Clean kitchen towel or tea towel
          • Large spoons and forks
          • Measuring cups and spoons
          • Chef knife
          • Cutting board
          • Large sauté pan
          • Baking sheet

          👩‍🍳 Instructions

          1. In a small bowl, whisk together the tahini, coconut milk, Sriracha, red pepper flakes, ginger, salt, tamari sauce, maple syrup, and lime juice. Pour over the cooked pasta and toss to coat.  Set aside.
          2. In a large sauté pan over medium-high heat, add the carrot, peas, broccoli, bell pepper, and water. Cook until the vegetables become tender and bright.  Place in a bowl and cool completely.
          3. Once all the ingredients have cooled completely, start to build the lettuce wraps in each leaf of lettuce, fill with ½ cup of the noodles. Top with ½ cup of the vegetables.  Finish with optional avocado slices and top with sesame seeds.
          4. For Sesame Noodle Spring Rolls:
            • Fill a large bowl or 9-inch square or round baking pan with warm water. Dip one wrapper into the water for 15-20 seconds to soften.  Lay wrapper flat onto a damp kitchen tea towel and place your lettuce wrap on the softened rice wrapper.  (You may need to cut the lettuce stalk to fit the size of your wrapper.)
            • To roll up your rice wrappers, first fold the top and bottom of the edges of the wrapper over the filling, then fold in the edges toward the center and continue rolling until it is closed and snug. Continue this process with each wrapper.  As you finish each roll, place it on a baking sheet and cover the rolls with a damp towel.  If desired, slice each roll in half with a sharp knife, or serve the rolls whole. 

          ✏️Tips & Tricks

          • If you are making spring rolls, you may want to double the sauce portion of this recipe for extra dipping sauce.
          • Once you learn how to handle the rice wrappers, you can fill them with a variety of fresh vegetables.  I love to use fresh salad, greens, baked tofu, and avocado for a quick spring roll
          PlantPure Kitchen Live



          Kim Campbell
          Kim Campbell

          Author


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