Delicious Vegan Rice Wraps
I was visiting my Aunt Nzeera in San Francisco this summer and she had such beautiful Nasturtium flowers in bloom! So I created this recipe to highlight the flower's fresh peppery taste. Enjoy!
pack of oyster mushrooms
make a marinade sauce with truly turmeric, sesame oil, fresh cilantro, a little agave, egg substitute (to get the flour to stick), salt and pepper
mix the marinade and add the fresh mushrooms to soak in all that flavour while you make your flour mix and dips
all purpose flour*, salt, pepper, you can add other dried spices, like paprika, to boost the flavor of the fried mushrooms
*You can use rice flour or chickpea flour for a different texture and flavour
Dip - mix all together in a bowl and sprinkle with sesame seeds
1 tablespoon Peanut Butter (smooth or crunchy)
1 tsp ginger paste (or small amount of fresh grated ginger)
1 tsp garlic paste (or small amount of fresh grated garlic)
1 tsp Truly Turmeric with Black Pepper
1-2 tsp sriracha
1tsp sesame oil
juice half a lemon
1-2 tsp soy sauce
a little water to mix and make the sauce smoother
Now that you have your dip made and the mushrooms have been marinating its time to fry them! Remove each mushroom one-by-one and coat with the flour mixture. Place the coated mushrooms into a frying pan with hot oil and fry until golden brown and crispy. Remove the mushrooms from the oil and place on a paper towel to drain off excess oil. Put aside
You will need a pack of Vietnamese rice wrappers. I like to use warm water to gently soak each rice wrapper until the lines disappear and make my roll before it goes too soft!
I used a variety of veggies, micro greens, and herbs to make my rice wraps. Don't forget to add the mushrooms you fried! Check out the video below to see how I wrapped them.
You can also make the entire roll crispy by frying the completed wrap until the rice paper bubble and turns a lovely light golden colour. So good!