Vegan Savory Wraps

mariaantonette
Oct 6, 2015
4 min read

Are you on a diet? Have you been eating plain salad just to stay away from unhealthy good stuff? What if I say, I can give you a recipe that you can eat without guilt? Yup, that's right... it's guilt-free but still heavenly good. I based the recipe from one the famous Filipino dish, lumpiang sariwa (fresh spring rolls). The wrapper used is comparable to crepes but a little thicker. The fat and protein from milk and eggs is what makes it smooth and fluffy. Then again, using plant-based ingredients is better to make this dish as healthy as possible. In this recipe, I used all classic Filipino vegetables for the filling to keep the taste authentic. Some ingredients are really hard to find here in the US like fresh bamboo shoots, but no worries, pre-cut and canned bamboo shoots can be purchased from the any Asian markets. You can always substitute it with other vegetables with similar texture like turnips, radish, broccoli stem, etc. Of course this dish would not be complete without a creamy peanut sauce to give balance to its texture and flavor.

Try this recipe to start a great day. Eat good, live healthy, cook with Chef Ary!

Ingredients

Filling 1/2 C Vegetable Oil for frying 2 Tbsp Olive Oil 1 pc Onion, finely chopped 6 cloves Garlic, finely chopped 1 Pkg Extra firm tofu, fried 1 Can Bamboo shoots 1 pc Carrots, julienned 1 C String beans, cut slanted 1-inch long 1/4 C Soy sauce 1 Tbsp Garlic powder 1/4 C Unsalted roasted cashew, roughly chopped 1/4 C Fresh cilantro, roughly chopped Salt & pepper Fresh lettuce

Wrapper 1 1/2 C Almond milk (or nondairy milk of your choice) 1 C All purpose flour 2 Tbsp Coconut oil, melted (more to coat the pan) 1/4 tsp Salt 1 Tbsp Flax meal

Peanut Sauce 1/4 C Creamy peanut butter 2 Tbsp Soy sauce 1 Tbsp Brown Sugar 1 1/2 C Water (add more if necessary) 1 Tbsp Garlic, crushed Slurry

Directions

Filling 1. Dry the surface of tofu by wrapping it with a cloth or paper towel. Place a plate on top to extract more moisture from the tofu block. You want to get rid as much moisture as you can so the filling will stay crunchy. 2. Prepare the pan for frying. 3. After drying, slice the tofu block about 1/2 inch each piece. 4. Fry each side until golden brown and place it on layers of paper towel to absorb excess oil from frying. 5. Cut the fried tofu in 1/2in x 1/2in cubes. Set aside. 6. Prepare the rest of the ingredients to be used for the filling. 7. Using the same pan, discard the oil used for frying. Saute onion and garlic in olive oil until tender. 8. Increase heat to medium high. Add the tofu and stir to start getting flavors from your favorite onion-garlic combo. 9. Add carrots, beans, and stir for 2 minutes. I like to keep the crunchiness that's why I cook them for a very short time. You can always extend the cooking time depending on your texture preference.

10. Add soy sauce for color and garlic powder to enhance the flavor. Add salt and pepper. Mix well. 11. Turn of the heat and stir in the cashew and cilantro. Set aside.

Wrapper 1. If your coconut oil is in its solid state, scoop it out the container and transfer to a bowl. Place it in the microwave oven for 10 seconds to melt. 2. Whisk all ingredients together. Make sure that the milk is in room temperature to prevent coconut oil from solidifying. 3. Heat a 6-inch pan under medium low heat and coat with a little bit of coconut oil. 3. Remove the pan from the heat and pour about 1/3 C of batter in it. Quickly move the pan in circular motion until the pan is thinly coated with batter. 4. Place the pan back to the stove and wait until the wrapper in moveable from the pan. You will notice the sides are drying out as a sign that it's ready to flip. 5. Slightly slide the wrapper to the tip of the pan and flip it to cook the other side. If you are not confident flipping it over, you can always use a help of a metal spatula.

Peanut Sauce 1. In a sauce pan, combine peanut butter, soy sauce, and sugar together. 2. Stir in the special ingredient, crushed garlic. 3. Slowly add water to create a sauce. Let the mixture simmer. 4. Add the slurry with continuous whisking. Add more water until you reach the desired consistency.

How to assemble 1. Place a wrapper in a clean and flat surface. Line it with lettuce leaf with the curls coming out the edge of the wrapper to make it pretty. 2. Add about 4 Tbsp of filling in the center of the wrapper. Fold the sides overlapping towards the center. Make it as tight as possible so your wrap won't fall apart. 3. Use a toothpick to keep it together. 4. Pour the sauce over the fresh lumpia. Enjoy!