Ingredients with Measurements:
- 4 large purple bauhinia leaves
- 2 ripe avocados, peeled and sliced
- 1 small red onion, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small cucumber, thinly sliced
- 1 small carrot, grated
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup roasted peanuts, chopped
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together rice vinegar, honey, soy sauce, sesame oil, salt, and pepper. Set aside.
2. Wash and dry the purple bauhinia leaves. Remove the stems and veins.
3. Arrange the avocado slices, red onion, red and yellow bell pepper slices, cucumber slices, grated carrot, cilantro, mint, and basil leaves on the bauhinia leaves.
4. Drizzle the rice vinegar mixture over the vegetables and herbs.
5. Sprinkle the chopped peanuts on top.
6. Fold the sides of the bauhinia leaves over the filling and roll tightly.
7. Cut the wraps in half diagonally and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 5g
Substitutions for ingredients:
- Purple bauhinia leaves can be substituted with collard greens or lettuce leaves.
- Roasted peanuts can be substituted with cashews or almonds.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil or avocado oil.
Variations:
- Add cooked shrimp or chicken for extra protein.
- Use different herbs such as parsley, chives, or dill.
- Add sliced mango or pineapple for sweetness.
- Use different vegetables such as zucchini, radish, or bean sprouts.
Tips and tricks:
- Make sure to remove the stems and veins from the bauhinia leaves to make them easier to roll.
- Use a mandoline or a sharp knife to thinly slice the vegetables.
- To make the wraps ahead of time, prepare the filling and store it in an airtight container in the fridge. Assemble the wraps just before serving.
Storage instructions:
- The wraps can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- The wraps are best served cold and do not need to be reheated.
Presentation ideas:
- Serve the wraps on a platter garnished with extra herbs and chopped peanuts.
Garnishes:
- Extra herbs such as cilantro, mint, or basil.
- Chopped peanuts.
Pairings:
- Serve with a side of fresh fruit such as sliced pineapple or mango.
Suggested side dishes:
- Asian-style slaw
- Edamame salad
- Sesame noodles
Troubleshooting advice:
- If the bauhinia leaves are too tough, blanch them in boiling water for 30 seconds before using.
Food safety advice:
- Make sure to wash all vegetables and herbs thoroughly before using.
- Store the wraps in the fridge and consume within 2 days.
Food history:
- Purple bauhinia leaves are commonly used in Southeast Asian cuisine as a wrapper for various dishes.
Flavor profiles:
- The wraps are fresh, crunchy, and slightly sweet with a tangy and savory dressing.
Serving suggestions:
- Serve the wraps as a light lunch or appetizer.
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