Thai Watercress Rice Wraps

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Sweet Pea Living | Thai Watercress Rice Wraps | Plant-Based | Vegan

With the weather starting to feel more like summer, it is time to share my Thai Watercress Rice Wraps with you! These wraps are perfect for the warmer temperatures and the accompanying chili sauce serves as a perfect dip for the refreshing carrots, cucumber, and tofu slices. This is a tasty meal (or appetizer) that’s both healthy and cheap! What else could you want?

Thai Watercress Rice Wraps


AuthorSweet Pea LivingDifficultyIntermediate

These wraps are perfect for the warmer weather and the accompanying chili sauce serves as a perfect dipping sauce for the refreshing carrots, cucumber, and tofu.

Yields4 Servings
Prep Time30 mins

WRAP INGREDIENTS
 2 cups water
 10 spring roll rice paper wraps
 ½ cup sesame seeds
 ½ cucumber, cut julienne (about 9 cm long)
 2 cups carrots, cut julienne
 ½ yellow onion, sliced thinly
 14 oz extra firm tofu, pressed and cubed
 1 watercress bushel, chopped
 1 cilantro bushel, chopped
 1 cup spinach, chopped
SPICY CHILI SAUCE INGREDIENTS
 4 red Thai chili peppers, sliced
 2 cloves garlic, minced
 ½ cup soy sauce
 1 tbsp sesame oil
 1 tbsp rice vinegar
 1 tbsp miso paste

INSTRUCTIONS
1

Combine sauce ingredients and set aside.

2

Heat up 2-3 cups of water. Using a large bowl or skillet, gently dip 1 rice paper sheet into the warm water. After 5-10 seconds, remove the rice paper and use a clean surface to construct your wrap.

3

Sprinkle a handful of sesame seeds onto the wrap.

4

In the middle of the rice paper, layer the cucumber, carrots, yellow onion, tofu, watercress, cilantro, and spinach.

5

Once the paper is soft and relaxed, roll the paper up and over your ingredients. Next, fold in the sides and continue rolling until sealed. If done correctly, the rice paper will stick to itself.

6

Set aside on a plate and continue with wraps until all ingredients are used.

7

Serve immediately. Dip Thai Watercress Rice Wraps in spicy chili sauce and enjoy!

Ingredients

WRAP INGREDIENTS
 2 cups water
 10 spring roll rice paper wraps
 ½ cup sesame seeds
 ½ cucumber, cut julienne (about 9 cm long)
 2 cups carrots, cut julienne
 ½ yellow onion, sliced thinly
 14 oz extra firm tofu, pressed and cubed
 1 watercress bushel, chopped
 1 cilantro bushel, chopped
 1 cup spinach, chopped
SPICY CHILI SAUCE INGREDIENTS
 4 red Thai chili peppers, sliced
 2 cloves garlic, minced
 ½ cup soy sauce
 1 tbsp sesame oil
 1 tbsp rice vinegar
 1 tbsp miso paste

Directions

INSTRUCTIONS
1

Combine sauce ingredients and set aside.

2

Heat up 2-3 cups of water. Using a large bowl or skillet, gently dip 1 rice paper sheet into the warm water. After 5-10 seconds, remove the rice paper and use a clean surface to construct your wrap.

3

Sprinkle a handful of sesame seeds onto the wrap.

4

In the middle of the rice paper, layer the cucumber, carrots, yellow onion, tofu, watercress, cilantro, and spinach.

5

Once the paper is soft and relaxed, roll the paper up and over your ingredients. Next, fold in the sides and continue rolling until sealed. If done correctly, the rice paper will stick to itself.

6

Set aside on a plate and continue with wraps until all ingredients are used.

7

Serve immediately. Dip Thai Watercress Rice Wraps in spicy chili sauce and enjoy!

Thai Watercress Rice Wraps

Thai Watercress Rice Wraps (1)

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