I’m trying to come up with a good idea for a fresh veggie wrap. I’m entertaining in October and I really don’t want to put out that tired old “veggie tray”. I’ve been looking thorough some Asian spring-roll type recipes but I haven’t run across anything which really grabs me.
I’m thinking of something small - perhaps using rice paper or tortillas; a wrap/roll which is more like finger food than a whole sandwich.
I also can’t decide whether a dressing should be spread on the inside before rolling, or whether to set out bowls of dip.
Not a veggie roll, but I make a veggie pizza that’s very well received. It’s a request at all family holidays and company functions.
Take two rolls of crescent roll dough. Roll out flat onto a cookie sheet, keeping the segments together. Bake for about ten minutes, until golden brown. Spread on the sauce, which is made from a package of cream cheese, 8 oz of sour crea
Not a veggie roll, but I make a veggie pizza that’s very well received. It’s a request at all family holidays and company functions.
Take two rolls of crescent roll dough. Roll out flat onto a cookie sheet, keeping the segments together. Bake for about ten minutes, until golden brown. Spread on the sauce, which is made from a package of cream cheese, 8 oz of sour cream and a package of ranch dressing mix. It’s best if you do it the night before so the flavours blend. On top of the sauce distrubute finely chopped mixed veggies. I like cauliflower, brocolli, celery, carrots, bell pepper (in the spot I’m not going to eat), radishes, green olives, and anything else your little heart desires. About a half inch thick. On top of that sprinkle shredded cheddar cheese. Cut into squares about 3" square. People love it.
I’ve made these a few times and they’ve always been well received. You can make them earlier in the day and refrigerate until you’re ready to serve them.
Spread a thick layer of hummus on a wrap or tortilla. Spread a layer of tabbouleh on top. Top with fresh veggies like julienned carrots, cucumber, lettuce, scallion, etc. Roll.
Wrap in waxed paper until ready to server. Slice while still wrapped.
In the past I’ve made appetizers by combining the following (and sorry it’s not an exact recipe) and spreading over tortillas: 1 package cream cheese, 1 package chopped spinach leaves, 6 or so cloves of minced garlic, 1 c or so of shredded aged cheddar, 2 tbsp finely minced onions.
You can also toss in pretty much anything veggie wise that you like.
Spread mixture at about a 1/4 inch thickness across the tortillas. Roll each tortilla up. Wrap each in plast wrap and refrigerate over night. Prior to the event, slice each tortilla into 1 1/2 inch “rings”. Place onto cookie sheet with the exposed “mixture” ends being up and down. Sprinkle exposed top with cayenne. Bake for about 15 - 20 minutes in a 350 degree oven until exposed mixture is bubbling. Let stand for about ten minutes prior to serving.
Not really much of a recipe I know, but I don’t think I’ve even seen an “official” recipe for it. On the occasions that I’ve made them, however, they’ve been popular.
I’d first suggest to go beyond veggie to carnivorous fare…
But any simple thing is pretty good. Wraps, with flour tortillas I’m thinking, are still so different, that most anything will work. I’ve made the simplest of ham sammiches with them. Mayo, sliced ham, lettuce, tomato, cheese. So much more than the sum of it’s parts.
And I left the above rather ambiguous. Sliced ham could be Oscar-Meyer in plastic to freshly sliced baked ham. Cheese could be individually wrapped pasteurized processed cheese food product to Kraft Cheddar to real cheddar to Maytag Bleu. Hellman’s mayo to homemade. The point was the wrap makes it fun food. Gives you half a pass from what is in it. Wrap it up and your guests will love it.
I know this one sounds weird, but it’s really good.
Take a tortilla and spread with cream cheese. Top with sprouts, carrots, cashews, and any other veggies that suit your fancy. Roll up and enjoy tasty nutty goodness.
Cream cheese is a great spreadable binder, and of course it’s yummy, but consider Allouette or Boursin or some other soft spreadable cheese with herby goodness in it. Brings it to a whole new level.
My favorite is a whole wheat tortilla/wrap thingy, spread with Original Allouette, sprinkled with dried cranberries (yes, cranberries), and sunflower seeds (press them into the cheese a little so they don’t fall out), peeled, seeded, matchstick cut cucumber and radish sprouts. If you’re an omnivore, add sliced turkey breast.
Notes: If your local grocery doesn’t carry radish sprouts, use alfafa sprouts for texture and thin sticks of radish for a bit of heat. If you line the cucumber sticks and the radish sticks (if using) along the length of the roll, when you slice them you’ll get that pretty “sushi roll” look.
Roll, chill, slice. Heaven. Savory, tangy, with just a hint of sweet and a nip of spice.
Goi Cuon is the standard Vietnamese Fresh Spring Roll made with rice paper, rice noodles (vermicelli), fresh veg, and usually shrimp and/or pork. If you wish to make it vegetarian, you could simply leave out the meat, or replace it with plain or crispy, deep fried, tofu or raw or sauteed mushrooms if you wish.
The dipping sauce is important too, I have seen recipes for a hoisin and peanut butter sauce and the classic chili-lime-fish sauce dip to be served with Goi Cuon.
Some of my favorite flavors occur between the basil, cucumber, cilantro, peanuts, and fish sauce. I love the freshness of Thai and Vietnamese food punctuated by the spicy and savory sauces, it’s a great way to eat vegetables.
