Ingredients with Measurements:
- 1 cup dried arame seaweed
- 1 avocado, sliced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1/4 cup cilantro leaves
- 1/4 cup sliced almonds
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 4 large collard green leaves
Special Equipment Needed:
- Large bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Large skillet
- Tongs
Step-by-Step Instructions:
1. Rinse the arame seaweed in a large bowl of cold water and let it soak for 10 minutes.
2. While the seaweed is soaking, prepare the vegetables and dressing. Slice the avocado, julienne the carrot, slice the red bell pepper, and chop the cilantro leaves. In a small bowl, whisk together the sesame oil, soy sauce, honey, and rice vinegar to make the dressing.
3. Drain the seaweed and pat it dry with a paper towel. Heat a large skillet over medium-high heat and add the seaweed to the pan. Cook for 2-3 minutes, stirring occasionally, until the seaweed is slightly crispy.
4. Remove the seaweed from the skillet and set it aside. Add the sliced almonds to the skillet and toast them for 1-2 minutes, stirring frequently, until they are golden brown.
5. To assemble the wraps, lay a collard green leaf flat on a cutting board. Arrange a few slices of avocado, julienned carrot, sliced red bell pepper, and a handful of cilantro leaves on the leaf. Drizzle some of the dressing over the vegetables.
6. Add a spoonful of the cooked seaweed and a sprinkle of toasted almonds on top of the vegetables. Fold the sides of the collard green leaf over the filling, then roll it up tightly like a burrito.
7. Repeat with the remaining collard green leaves and filling ingredients.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 wraps
Nutritional information:
- Calories: 220
- Fat: 16g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 5g
Substitutions for ingredients:
- Instead of arame seaweed, you can use any other type of seaweed or even cooked brown rice.
- Instead of collard green leaves, you can use lettuce leaves or rice paper wrappers.
- Instead of almonds, you can use any other type of nuts or seeds.
Variations:
- Add some sliced cucumber or pickled ginger to the wraps for extra crunch and flavor.
- Use a different type of dressing, such as a peanut sauce or a tahini dressing.
- Add some cooked shrimp or tofu to the wraps for extra protein.
Tips and Tricks:
- Make sure to pat the seaweed dry before cooking it to prevent it from getting too soggy.
- You can blanch the collard green leaves in boiling water for a few seconds to make them more pliable and easier to roll.
- To make the wraps ahead of time, prepare all the ingredients and store them separately in the fridge. Assemble the wraps just before serving.
Storage Instructions:
- Store any leftover wraps in an airtight container in the fridge for up to 2 days.
Reheating Instructions:
- These wraps are best served cold, but you can reheat them in the microwave or oven if desired.
Presentation Ideas:
- Serve the wraps on a platter with some extra cilantro leaves and sliced avocado on top for garnish.
- Cut the wraps in half diagonally and arrange them on a plate for a more elegant presentation.
Garnishes:
- Extra cilantro leaves
- Sliced avocado
- Toasted sesame seeds
Pairings:
- Serve these wraps with some miso soup or a side salad for a complete meal.
Suggested Side Dishes:
- Edamame
- Steamed broccoli
- Brown rice
Troubleshooting Advice:
- If the collard green leaves are too tough to roll, blanch them in boiling water for a few seconds to soften them up.
Food Safety Advice:
- Make sure to rinse the seaweed thoroughly before using it to remove any sand or debris.
Food History:
- Arame seaweed is a type of kelp that is commonly used in Japanese cuisine. It is rich in vitamins and minerals and has a slightly sweet and nutty flavor.
Flavor Profiles:
- The arame seaweed adds a salty and slightly crunchy texture to the wraps, while the avocado and vegetables provide a fresh and crisp flavor. The dressing is sweet and tangy, with a hint of sesame.
Serving Suggestions:
- These wraps are perfect for a light lunch or a healthy snack on the go.
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