Oriental Vegetable Spring Wraps
By Mission Deli RecipesPerfect as a side, starter or just a snack. This is as delicious as it is quick and easy to serve.Time and servings
Ingredients
13 total- 1 tbsp of sweet chilli sauce
- 25 g of coriander leaves, roughly chopped
- 150 g of red & green pepper
- 1 tbsp of olive oil, plus extra for brushing
- 2 cm of root ginger, peeled and finely chopped
- 1 clove of garlic, finely chopped
- 1 tbsp of rice wine vinegar
- 2 tsp of sesame seed oil
- 1 tbsp of soy sauce
- 150 g of red onion
- 125 g of carrot
- 8 mission deli wheat & white wraps
- 2 tbsp of sesame seeds, lightly toasted
Method
8 stepsStep 1
Cut the carrot and pepper into lengths that resemble long, thin matchsticks, and then slice the onion thinly
Step 2
Heat the oil in a large pan, then add the chilli, garlic and ginger and cook for a few minutes carefully without burning
Step 3
Add the carrots, peppers and onions and stir together so that the vegetables are coated. Lower the heat and allow to warm through for a further five minutes. Mix in the coriander and 1 tablespoon sesame seeds
Step 4
Using scissors or a knife cut each tortilla in half and microwave for about 20 seconds to soften.
Step 5
Divide the mixture onto each tortilla half, (you can save any pan juices for the dipping sauce) and roll up neat and firmly.
Step 6
Preheat the grill and brush each wrap with a little olive oil and sprinkle with the remaining sesame seeds.
Step 7
Place under the heat until slightly golden and crisp
Step 8
For the dipping sauce, mix together all the ingredients including any saved pan juices. Serve with the vegetable wraps for dipping!