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Oriental Vegetable Spring Wraps
Oriental Vegetable Spring Wraps
By Mission Deli Recipes
Published on 22 December 2020
Perfect as a side,
starter or just a snack. This is as delicious as it is quick and easy to serve. Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 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
Step 1
Cut the carrot and pepper into lengths that resemble long, thin matchsticks, and then slice the onion thinlyStep 2
Heat the oil in a large pan, then add the chilli, garlic and ginger and cook for a few minutes carefully without burningStep 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 seedsStep 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 crispStep 8
For the dipping sauce, mix together all the ingredients including any saved pan juices. Serve with the vegetable wraps for dipping!