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 oil4 garlic cloves, pressed with a garlic press
1 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 Sauce1/2 cup cashews (I used raw, unsalted), chopped well
1 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!