Rice Paper Rainbow Wraps, 7/30/12 - KATV - Breaking News, Weather and Razorback Sports

Rice Paper Rainbow Wraps, 7/30/12

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Jason Logan

Whole Foods

 

Ingredients: 

  • 1/2 cup Neufchâtel cheese
  • 3/4 cup fresh raspberries
  • 1 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 (8 1/2 inch) round rice paper wrappers (sometimes called spring roll skins)
  • 3 kale leaves tough ribs removed, leaves very thinly sliced
  • 6 scallions thinly sliced
  • 2 carrots shredded
  • 1 red beet peeled and shredded

Method: 

In a small bowl, combine Neufchâtel, raspberries, vinegar, salt and pepper. Mash with a fork until fairly smooth.

 

Dip 1 rice paper wrapper into a bowl of warm water until moistened all over. Remove and let water drip back in bowl. Place wrapper on a large plate. Repeat with another wrapper, placing it on top of the first. Spread about 2 tablespoons raspberry mixture down the center of wrapper, and then make lines of kale, scallions, carrot, and beet over half the roll. Fold half the wrapper over the fillings, fold in the top and bottom and then roll up the wrapper securely. Repeat until all the wraps and filling ingredients are used.

Nutritional Info: 

Per Serving:

  • Serving size: 2 rolls per serving
  • 240 calories (40 from fat)
  • 4.5 total fat
  • 2.5 saturated fat
  • 10 cholesterol
  • 320 sodium
  • 43 carbohydrate (3 dietary fiber, 5 sugar)
  • 9 protein

Special Diet: 

Gluten Free

Vegetarian

Wheat Free

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