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Ingredients Jump to Instructions ↓

  1. 2 tsp oil

  2. 2 tsp finely chopped garlic (lehsun)

  3. 1 tsp finely chopped ginger (adrak)

  4. 1/4 cup chopped spring onions (with the greens)

  5. 1/4 cup chopped mushrooms (khumbh)

  6. 1/4 cup finely chopped carrots

  7. 1/4 cup finely chopped cabbage

  8. 1/4 cup chopped bean sprouts

  9. 1/4 cup chopped tofu

  10. 1/2 tsp lemon juice

  11. 1 tsp soy sauce salt to taste

  12. 1/4 tsp dry red chilli flakes (paprika) Other Ingredients

  13. 6 lettuce leaves

  14. 1 tbsp roasted and coarsely powdered peanuts

  15. 1 tbsp finely chopped fresh basil leaves for serving

Instructions Jump to Ingredients ↑

  1. Heat the oil in a non-stick kadhai, add the garlic, ginger and spring onions and sauté on a medium flame till the onions turn translucent. Add the mushrooms, carrots and cabbage, mix well and sauté on a medium flame for 2 to 3 minutes. Add the bean sprouts, tofu, lemon juice, soya sauce, salt and red chilli flakes and sauté on a medium flame for another minute. Keep aside to cool. Divide the stuffing into 6 equal portions and keep aside. Wash the lettuce leaves, dry them on a towel and keep aside. Place a lettuce leaf on a clean, flat surface and place a portion of the stuffing along one side of the leaf. Add ½ tsp of peanuts and ½ tsp of basil over the stuffing, roll it up gently and secure the roll by inserting a toothpick or tie using a spring onion green. Repeat with the remaining ingredients to make 5 more wraps. Serve immediately.

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