Anyhoo,
for some reason, this recipe got pushed down as more posts were typed in my
Word document. As I was scrolling through my blog post document today, I came
upon this and wondered how I could have forgotten to post it?
These
rice wraps were so good and I am thinking about making these again soon! The
recipe was inspired from Erin of Naturally Ella’s Swiss Chard and Spicy Peanut Sauce Spring Rolls and my own Roasted Vegetable Rice Wraps with Spicy Almond Crumbles.
This
recipe is definitely a delight… delicious vegetables with Indian spices and the
cashew sauce added in the wrap gives it a perfect sweet-spicy crunch. A filling
appetizer that definitely makes for a complete meal if you’re not up for making
an entrée.
swiss chard stir fry |
spicy honey cashew sauce |
stir fry with the cashew sauce to be rolled in the wrap |
Stir Fried Swiss Chard Rice Wraps with
Spicy Honey Cashew Sauce
2
tbsp olive oil
4
garlic cloves, pressed with a garlic press1 medium size onion, sliced
4 kale leaves, roughly chopped
2 Swiss chard leaves, roughly chopped
1 carrot, julienned
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp garam masala
4 green onion stalks, minced
8 fresh basil leaves, torn
Spicy
Honey Cashew Sauce
1/2
cup cashews (I used raw, unsalted), chopped well1 inch nub of ginger, grated
2 tbsp honey
1 tbsp soy sauce
1 tbsp Sriracha
Chop the cashews with a nut chopper or food processor until broken into teeny, tiny pieces and some particles are powdery.
In
a small bowl, mix well together the ginger, honey, and soy sauce.
Heat
a small nonstick pan over medium heat. When the pan is hot, toast the cashew
pieces for about 2 minutes until fragrant and golden. Stir often to avoid
getting the cashews burnt.
Pour
the wet mixture all over the cashews and turn the heat down to medium low. Stir
well for about a minute, making sure all cashew pieces are coated with the
sauce. Add the Sriracha and stir for another minute. Move pan away from heat.
Heat
oil in a large pan over medium heat. When the oil is hot, sauté the garlic
until fragrant and golden brown. Throw in the onions and sauté until soft and
almost caramelized, about 4 minutes. Toss in the kale and Swiss chard and cook,
stirring often, until it wilts, about 3 minutes. Add the carrots and cook for 2
minutes, stir often. Mix in the spice mixture and stir well. Turn off the
burner and remove pan from heat. Throw in the green onions and basil leaves,
mix well.
To
make the assembly fast and efficient, put everything in front of you: the rice
papers, stir-fried vegetables, spicy honey cashew sauce, a deep plate with warm
water, a clean plate to work on the rolls, and a serving plate for the rolls.
Work
on one roll at a time. Start by soaking a rice paper in the plate with water,
making sure everything is submerged, including the sides. After about 15
seconds, the roll should be soft and sticky. Lay it on the working plate and
load one end with the stir-fried veggies and spicy honey cashew. Fold the three
sides over the fillings: top, bottom, and the end closest to the fillings and
then roll to close. Move to a serving plate.
Do give this a try,
you will love it!
This looks amazing!!!!
ReplyDeleteI have a terrible aversion to microsoft word. Partly because it keeps changing languages on my (I was in french immersion since kindergarten, and so it always thinks I'm trying to speak in french. Maybe because it takes me a while to figure out whether it's spelled "parc" or "park" in English. Everything is so similar)
Also, I was trying to find some rice wraps the other day, and I couldn't find any!! :(
Hi Margarita,
ReplyDeleteThis looks lovely!
Love the idea of swiss shard in these!
ReplyDeleteThese wraps sound SO GOOD! I love all the different flavors in them...a revelation in every bite.
ReplyDeleteI'm always looking for new recipes to use with my rice paper wraps. I've pinned this one; it sounds perfect!
ReplyDeleteFirst time visiting your blog and first recipe that I've tried - and wow! So yummy! Forwarded your link to a couple of my friends I know would love to make this as well. Can't wait to try more recipes. Thank you so much for such a flavorful dish!
ReplyDeletethank you for trying this out! over the past two years, i have made variations of this recipe and i love how simple it is to make and how delicious it always turns out.
Delete