Teriyaki Mushroom Rice Paper Rolls
Teriyaki Mushroom Rice Paper Rolls
- July 20, 2021
- Posted by: Fitbliss
Combine sauce ingredients in a bowl, stirring well, and set aside.
Combine quinoa and edamame in a bowl.
Heat oil in a non-stick frypan over high heat, add mushrooms and sesame seeds and stir fry for 5 minutes or until soft and browned and no moisture is left in the pan. Add teriyaki marinade and cook for 3 minutes. Remove from pan.
Working with one sheet of rice paper at a time, immerse the rice paper in a shallow bowl of warm water until the rice paper is just soft.
Lay the soaked rice paper sheet on a clean tea towel on a chopping board. Top with 1 heaped tablespoon of quinoa edamame mix, some teriyaki mushrooms, carrot and lettuce. Roll up, folding in the sides, cover and keep moist using a piece of damp kitchen paper and prepare the remaining rolls.
Serve rice paper rolls with dipping sauce.
Servings 2
- Amount Per Serving
- Calories 618
- % Daily Value *
- Total Fat 23.5g37%
- Saturated Fat 5.2g26%
- Total Carbohydrate 79.1g27%
- Dietary Fiber 10.9g44%
- Sugars 16.7g
- Protein 17.7g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine sauce ingredients in a bowl, stirring well, and set aside.
Combine quinoa and edamame in a bowl.
Heat oil in a non-stick frypan over high heat, add mushrooms and sesame seeds and stir fry for 5 minutes or until soft and browned and no moisture is left in the pan. Add teriyaki marinade and cook for 3 minutes. Remove from pan.
Working with one sheet of rice paper at a time, immerse the rice paper in a shallow bowl of warm water until the rice paper is just soft.
Lay the soaked rice paper sheet on a clean tea towel on a chopping board. Top with 1 heaped tablespoon of quinoa edamame mix, some teriyaki mushrooms, carrot and lettuce. Roll up, folding in the sides, cover and keep moist using a piece of damp kitchen paper and prepare the remaining rolls.
Serve rice paper rolls with dipping sauce.
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Combine sauce ingredients in a bowl, stirring well, and set aside.
Combine quinoa and edamame in a bowl.
Heat oil in a non-stick frypan over high heat, add mushrooms and sesame seeds and stir fry for 5 minutes or until soft and browned and no moisture is left in the pan. Add teriyaki marinade and cook for 3 minutes. Remove from pan.
Working with one sheet of rice paper at a time, immerse the rice paper in a shallow bowl of warm water until the rice paper is just soft.
Lay the soaked rice paper sheet on a clean tea towel on a chopping board. Top with 1 heaped tablespoon of quinoa edamame mix, some teriyaki mushrooms, carrot and lettuce. Roll up, folding in the sides, cover and keep moist using a piece of damp kitchen paper and prepare the remaining rolls.
Serve rice paper rolls with dipping sauce.
Servings 2
- Amount Per Serving
- Calories 618
- % Daily Value *
- Total Fat 23.5g37%
- Saturated Fat 5.2g26%
- Total Carbohydrate 79.1g27%
- Dietary Fiber 10.9g44%
- Sugars 16.7g
- Protein 17.7g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine sauce ingredients in a bowl, stirring well, and set aside.
Combine quinoa and edamame in a bowl.
Heat oil in a non-stick frypan over high heat, add mushrooms and sesame seeds and stir fry for 5 minutes or until soft and browned and no moisture is left in the pan. Add teriyaki marinade and cook for 3 minutes. Remove from pan.
Working with one sheet of rice paper at a time, immerse the rice paper in a shallow bowl of warm water until the rice paper is just soft.
Lay the soaked rice paper sheet on a clean tea towel on a chopping board. Top with 1 heaped tablespoon of quinoa edamame mix, some teriyaki mushrooms, carrot and lettuce. Roll up, folding in the sides, cover and keep moist using a piece of damp kitchen paper and prepare the remaining rolls.
Serve rice paper rolls with dipping sauce.