More ingredients- 1/2 cup water
1 tablespoon extra light olive oil
1/4 teaspoon sea salt
Wash, peel (onion and garlic) and finely dice all the vegetables. This
includes the onion, carrot, shiitake mushroom, garlic, bok choy and
nappa cabbage. Also, measure out the 1/2 cup of frozen corn and
allow it to thaw. Place the chopped onion, carrot, shiitake
mushroom and garlic in the frying pan, with a tablespoon of extra
light olive oil and a few sprinkles salt.
In a large bowl, combine the diced bok choy, nappa cabbage, and
corn together. Turn the heat on medium high-high (6, but not stove
should not be red) with the frying pan on top. Fry the veggies
(onion, carrot and such) for about 10 minutes, be sure to stir all the
time.
Turn the heat on medium high-high (6, but not stove should not be
red) with the frying pan on top. Fry the veggies (onion, carrot and
such) for about 10 minutes, be sure to stir all the time.
Then, add the bowl with the bok choy, nappa cabbage and corn.
Stir and cook for another 2 minutes.
Finally, add the remaining ingredients, including the soy sauce,
paprika, onion powder, garlic powder cornstarch, sesame oil and
ginger powder. Stir very well and cook for a final 3 minutes and
turn the heat off. Spoon the filling into a bowl and cover the lid for
now. Combine the whole wheat pastry flour, all purpose flour,
water, olive oil and salt in a large bowl. Use your hands to knead it
until it becomes very smooth. The flour should not be sticky. Put the
dough into a bowl and cover the lid. Grab a small piece of dough
(varies on how big you want the roll) and place it on a floured
surface.
Roll it into a round ball with your hands, then use a rolling pin to
flatten it to the shape of a rough rectangle/circle (really doesn’t
matter). Add a spoonful of filling in the center, and roll it up by first
folding the bottom, then the sides, and rolling it upwards. Preheat
oven to 450°F (240°C). Repeat until all the dough is used up. You’re
likely to have some filling leftover. Spray some non-stick cooking
oil on an oven tray and place the rolls on it, be sure to leave plenty
of space between the rolls. Give the top and side a generous spray
of cooking oil. Bake in the oven for about 11 minutes on one side,
then flip over and bake for another 11 minutes. Though time may
vary depending on your oven and thickness of the wraps, so please
keep an eye on it. You may also wish to flip it to all four sides so
that the entire thing is really crispy.
Originally Submitted
1/28/2015
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