Asian Vegetable Wraps
Makes about 3½ cups of filling - enough for 7 wraps.
¼ cup peanut oil
2 cups onions, fine julienne
2 cups sweet potatoes, peeled, fine julienne
1 cup carrots, peeled, fine julienne
2 cups jicama, peeled, fine julienne
2 tablespoons garlic, minced
1 cup baby green peas trimmed, fine julienne
2 cups zucchini, peeled, fine julienne
2 cups nappa cabbage, fine julienne
2 cups yellow squash, peeled, fine julienne
4 teaspoons Chef Paul Prudhomme's Vegetable Magic®
½ cup soy sauce
¼ cup mirin
2 tablespoons sesame oil
2 cups shiitake mushrooms, thinly sliced
1 tablespoon sugar
2 cups rice noodles, vermicelli style
½ cup chicken stock
1 tablespoon cornstarch
7 fresh spring roll wrappers
how to prepare
In a wok, heat the oil until it is smoking heavily. Add the onions, sweet potatoes, and carrots. Stir-fry for 1 minute. Add the jicama, garlic, and haricot beans. Stir-fry for 3 minutes. Add the zucchini, cabbage, yellow squash and Vegetable Magic®. Stir-fry for 2 minutes. Add the soy, mirin and sesame oil. Stir-fry for 2 minutes. Remove mixture and set aside.
Add shiitake mushrooms, rice noodles, sugar and chicken stock to the wok. Stir-fry for 2 minutes. Add the cornstarch, dissolved in a small amount of water. Stir in well. Return the reserved vegetables to the pan. Toss until heated through.
Set aside to cool.
When cool prepare the wraps by laying them out on a flat surface and placing 1/2 cup of the filling on each wrapper. Roll the wrappers up egg roll fashion. Serve immediately with Wasabi Dressing , or refrigerate until ready to use.