Cabbage & Mushroom Rice Paper Wraps

A friend who recently became plant-based inspired me to create these little nuggets of flavour! Alexandra, who is a very creative cook, sent me a photo of her rice wrapper creations the other day. These Cabbage & Mushroom Rice Paper Wraps make great little plant-based appetizers for the holidays. They are easy to make and take to a party, (we are doing that again right?!), but simple enough to whip up and enjoy anytime. They are delicious on their own, but can also be paired with a peanut or sweet and sour sauce for dipping.

I set these out on the counter as a snack for my crew around 4 o’clock yesterday and they were gone in a matter of minutes! Maybe it’s the crunchy texture of the cabbage and pumpkin seeds, or perhaps it’s the slightly umami flavour of the mushrooms and crispiness of the rice wrappers that keep us coming back for more! Either way, they make for a great, healthy pick-me-up any day!

What is great about these Cabbage & Mushroom Rice Paper Wraps?

• easy and quick to make
• tasty, healthy, easy to take on the go snack
• high in vitamins and minerals
• low or no fat, no added sugar
• contain mushrooms, which are high in zinc and vitamin D
• include hemp seeds which are high vitamin E and omega 3 fatty acids
• kids love finger foods!

For more information, specifically on mushrooms and how they are one of the top foods for improving health, check out this article by the Food Revolution Network. With what is going on currently in the world, many people are looking for ways to improve their immunity. Consuming mushrooms, as well as increasing the variety and amount of vegetables in our diets, are great strategies for increasing health and longevity.

Cabbage & Mushroom Rice Paper Wraps

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Serves: 4 Prep Time: 20 minutes Cooking Time: 7-10 minutes 7-10 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 9-10 round rice paper sheets
• 1 cup red cabbage, sliced into thin, 1" long pieces
• 1 cup white or cremini mushrooms, washed and diced finely
• 1/4 cup onion, diced finely
• 3 tablespoons pumpkin seeds
• 1/2 lemon or lime (squeeze half into the mixture, and save half for serving)
• 2 tablespoons hemp seeds
• 2 tablespoons nutritional yeast
• 1-2 tablespoons cilantro, or fresh basil, chopped
• 1 tablespoon Braggs Aminos, or soy sauce
• 1/2 teaspoon garlic powder
• freshly ground pepper to taste (15 turns of the grinder, or so)

Instructions

1. Wash cabbage, mushrooms and onions and chop as directed above.  
2. In a medium sized bowl, mix together all of the ingredients, other than the rice wrappers.
3. Fill a large bowl with warm water.  
4. Place one rice wrapper in the water to soften.  Once it becomes soft enough to easily manipulate, place on a clean counter, or piece of parchment paper.  
5. Place a tablespoon or so of vegetable mix into the center of the rice paper wrapper.  Fold and roll gently in such a way as to ensure there are two layers of rice wrapper on each side.  They will hold together with just one layer, but they are much more fragile this way.  Continue this with the remaining rice wrappers until the vegetable mixture is gone. 
6. At this point, you can set them in an airfryer which as been lightly coated with oil, (if you like), or pan-fry them in a frying pan, also lightly oiled, to avoid them sticking. 
7. If you are using an airfryer, cook for 7-10 minutes until exterior is slightly browned. If using a frying pan, heat on medium/low and gently flip at around the 4 minute mark.  Cook for 7-10 minutes in total, until the exterior is slightly browned.
8. Serve alone or with your favourite dipping sauce. 

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