Full of bright flavor and packed with crispy veggies, these Asian-inspired vegan cabbage wraps have achieved craveable status in our kitchens. Maybe it’s the cilantro rice. Maybe it’s the creamy avocado or the toasted sesame oil. Maybe it’s the peanut sauce for dipping and drizzling. Truth be told, it’s really the entirety of these wraps – the way the ingredients all work together for several blissful bites. Make them for yourself and see how they roll.
Asian-Inspired Vegan Cabbage Wraps with Peanut Sauce
- Jalapeño seeds removed, grated
- 3 cups cooked organic basmati rice
- 1 bunch cilantro
- 1 avocado
- 1 Napa cabbage
- 1 red bell pepper
- 1 green bell pepper or another color
- 2 carrots
- Sesame oil
In bowl, mix all ingredients. Add 3-4 tablespoons hot water to achieve desired consistency and add salt to taste. Set aside.
Rinse whole cabbage. With paring knife, cut off core.
Remove leaves, one by one, without tearing.
In steamer, place desired amount of leaves (8 are used in this recipe) and steam 15-20 minutes, or until desired consistency.
Remove and place on plate to cool.
Cook rice per package directions, adding half of cilantro bunch and salt. (Note: Discard cilantro stems when rice is ready.)
De-seed and cut bell pepper into matchsticks.
Cut avocado into thin slices.
Chop remaining half of cilantro bunch.
Peel and cut carrots in julienne or matchsticks.
On prepared flat surface, lay out cabbage leaves and, close to one end of leaf, layer on rice, avocado, carrots and bell peppers.
For each cabbage leaf, fold in sides and then top over filling and roll similar to burrito.
In sauté pan over medium heat, heat sesame oil; arrange rolls and pan sear a few minutes on both sides, until golden brown.
Serve immediately with drizzle of peanut sauce and garnish of cilantro.