Vegetable Spring Roll in Brown Rice Paper

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INGREDIENTS:

1 medium red onion, sliced
4-5 cloves of garlic, minced (or more to taste)
2” piece of fresh ginger, minced
1 shallot, minced
1-10oz bag of cruciferous crunch (Trader Joe’s)
1-10oz bag of shredded green & purple cabbage
1-10oz bag sliced mushrooms
2 red bell peppers, sliced
2 cups shredded raw carrots
1-10oz bag bean sprouts
1 Tbsp coconut aminos, or more to taste
Brown rice paper wraps

PREPARATION:

1-In a large pan, dry sauté the onion, until it starts to caramelize. Then add bell peppers, carrots, and mushrooms on low to medium heat. Keep the lid on top of the pot, to sweat the vegetables.
2-Once the vegetables have started to soften, add the garlic, shallot and ginger. Mix well so that the flavors blend together for a few minutes.
3-Next add the green & purple cabbage.
4-Once the cabbage has started to soften, add the cruciferous crunch, and the bean sprouts. Mix everything together gently. This will take some time to cook down. Make sure you keep the lid on.
5-Next add the coconut aminos and gently mix everything.
6-Once everything has cooked down, let it completely cool down. You don’t want the mixture to be hot when you are trying to wrap it in the brown rice paper.
7-Place a single sheet of brown rice paper in warm water, take out and place it on a clean surface.
8-Place a few tablespoons of the stir fry mixture in the center of the paper. Roll tightly half way, like a burrito, tuck the left and right corners, and continue to roll until you are done.
9-Place in the air fryer at 400 degrees for 20 minutes. I used the Breville Smart Oven Air and they come out really crunchy.

CHEF’S NOTE:

Here’s the link for the Breville Smart Oven Air. Click Here.

You can buy brown rice paper at most grocery stores or online.

Please leave your comments questions here and Shayda will reply.

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