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P1010391

2 unbreaded vegetarian chicken patties

1 carrot

2 radishes

1 handful green beans

1 cup baby spinach

1/4 cup balsmaic vinegar

1/4 cup papaya pulp, I used this. Juice would work too.

chili flakes

4 spring roll wrappers

1. Microwave the “chicken” patties half way.

2. Blend the balsamic and papaya pulp and add chili flakes to taste.

3. Use about 3/4 of this liquid to marinate the “chicken patties”. Allow to marinate for at least a half hour.

4. Julienne the carrots, radishes, and green beans and cut the “chicken” into thin strips.

5. Prepare the wrappers according to the instructions on the package. This will involve soaking them for about 25 seconds.

6. Use the baby spinach as a bottom layer for the filling. Arrange the carrots, radishes, and “chicken” strips on top and fold the spring rolls. Mine did not come out skinny like the ones you get at a Thai restaurant. They were almost burrito shaped.

7. Pan fry the spring rolls in a a pan coated with cooking spray. Lightly brown on each side.

8. Use the remaining balsamic/papaya liquid for a dipping sauce.

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