Make the Most of Summer’s Fresh Dish: Veggie Wrap

It’s often very easy to lose our appetite for food and interest in spending long time in the kitchen on a hot summer day like now. But ordering take-away is not a daily solution. Our bodies are much keen for freshness. It’s time to be creative and think of some quick and yummy recipes.
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This recipe requires 8 ingredients plus some spices, less than 30 minutes from start to finish. The ingredients are things you likely have on hand right now. The only thing I didn’t have was the wraps, which can be subbed with many other things to make it convenient for you, such as burrito wraps, rice flour wraps, corn flour wraps… Ideally these wraps can be made at home, by using a kind of slightly fermented wet dough, a bit like the Jianbingguozi wrap dough. Or you can buy freshly made wraps in the market just like me. Usually they are on the Chinese pastry booth, along with other fresh noodles. My grandma sometimes buys them to make spring rolls. They are cooked and totally ready to be used!
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Wash the vegetables thoroughly if you want to enjoy them raw, chop them thinly to the same length. I soaked a few dried bean curd sticks in hot water to skip the cooking part.
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We wrote once a recipe of Mexican style burrito, which needs longer time to prepare and fancier ingredients such as salsa sauce and avocado. Today’s recipe is much simpler and we make it in a Chinese way.
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Ingredients
Cucumber
Carrot
Radish
Bean curd sticks (soaked in hot water)
Bean sprouts
Coriander
Pickled radish
All thinly sliced
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For the Sauce
2 tbsp light soy sauce
2 tbsp dark rice vinegar
1 tsp sesame oil
2 tbsp water
1 tsp salt
1/2 tsp sugar
2 cloves garlic(minced)
1/2 clove garlic sized ginger(minced)
A few red chili rings
Chopped coriander
All mixed
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Methods

All that’s left to do is wrap! Wrap in rolls, or fold them in another shape like mine. Add 1-2 tsp sauces to the fillings when finish wrapping. Continue until all the veggies are used up. Best served fresh.