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🍽️ Asian-style vegetable wraps

445 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• flour (for working)
• 3 tbsp sesame oil (for frying)
• 2 carrots
• 120 g snow peas
• 200 g Napa cabbage
• 150 g shiitake mushrooms
• 150 g bean sprouts
• 3 spring onions
• 1 green bell pepper
• 1 clove of garlic
• 1 piece ginger (approx. 1.5 cm)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp hoisin sauce
• salt
• pepper
• 0.5 tsp liquid honey

Instructions

1. 1. Put the flour into a bowl.
2. 2. Pour about 120 milliliters of cold water over it.
3. 3. Knead the mixture into a soft dough.
4. 4. Make sure the dough no longer sticks to your fingers.
5. 5. Cover the dough with a damp cloth.
6. 6. Let the dough rest for 20 minutes.
7. 7. Lightly dust a work surface with flour.
8. 8. Take the dough and knead it briefly.
9. 9. Shape the dough into a long roll.
10. 10. Divide the roll into about 16 equal pieces.
11. 11. Roll each piece out thinly and roundly.
12. 12. Heat some oil in a pan.
13. 13. Fry the flatbreads for about 1 minute per side.
14. 14. Turn them as soon as bubbles form on the surface.
15. 15. Immediately wrap the finished flatbreads in a damp cloth.
16. 16. Keep them warm in the oven at 60 degrees Celsius.
17. 17. Peel the carrots.
18. 18. Cut the carrots into fine sticks.
19. 19. Wash the snow peas.
20. 20. Cut the snow peas lengthwise into strips.
21. 21. Remove the cabbage leaves.
22. 22. Wash the cabbage leaves.
23. 23. Shake the cabbage leaves dry.
24. 24. Cut the cabbage leaves into fine strips.
25. 25. Clean the mushrooms.
26. 26. Cut the mushrooms into strips.
27. 27. Rinse the bean sprouts.
28. 28. Pat the bean sprouts dry.
29. 29. Clean the spring onions.
30. 30. Wash the spring onions.
31. 31. Cut the spring onions into fine rings.
32. 32. Wash the peppers.
33. 33. Halve the peppers.
34. 34. Remove the core of the peppers.
35. 35. Cut the peppers into thin strips.
36. 36. Peel the garlic.
37. 37. Peel the ginger.
38. 38. Chop the garlic and ginger finely.
39. 39. Heat oil in a wok.
40. 40. Sauté the garlic and ginger briefly.
41. 41. Add the mushrooms, carrots, snow peas, cabbage leaves, peppers, and spring onions.
42. 42. Fry the vegetables briefly.
43. 43. Take the warm flatbreads out of the cloth.
44. 44. Distribute the vegetable filling on the flatbreads.
45. 45. Roll up the flatbreads.
46. 46. Place the wraps on a plate.
47. 47. Serve the wraps with soy sauce.

Nutrition per serving

• kcal: 445
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 66 g