PP: Thai-Style Veggie Wraps

Chef: Andrea Seppinni
Makes:  10 wraps
Prep Time:  20 minutes
Total Time:  30 minutes (Does not include time to marinate the mushrooms)




For the Mushroom Marinade and Shiitake Mushrooms

  • ¼ c reduced sodium gluten free tamari (or try coconut aminos for even lower
  • 2 T unseasoned rice wine vinegar
  • 2 T mirin (sweet cooking rice wine)
  • ¼ lb. fresh shiitake mushrooms, stems trimmed, cut into ¼ inch slices

For Wraps

  • 10 rice paper wraps, plus a few extra for practice
  • 3 medium red radishes, sliced paper thin or mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 3 carrots, sliced paper tin on a mandoline or with a sharp knife, or finely shredded with a julienne peeler
  • 2 c small spinach leaves, destemmed
  • ½ yellow bell pepper, cut into matchsticks
  • 3 oz. fresh firm tofu, well drained, patted dry and cut into approximately 3 inch long, ¼ inch square sticks
  • 1 bunch cilantro, leaves and tender stems plucked off
  • 2 green onions, white and tender green parts sliced tinly
  • Any other raw or blanched chilled veg your heart desires!
  • Pea shoots or mung beans, optional, as a filling or for to-go packing material (see blog)
  • A bowl of very warm water to dip the rice papers
  • A silicone baking pan liner (parchment paper works, too), suggested
  • A platter or prepared storage container in which to place completed rolls


For Marinade and Shiitake Mushrooms

  1. Whisk the ingredients together in a bowl large enough to hold the sliced mushrooms, add mushroom, and allow to marinade for a ½ hour (or up to overnight covered in the fridge).
  2. Pour the mushroom with their marinade into a nonstick skillet (preferably ceramic-coated), and saute over medium high heat to soften the mushrooms and carmelize the marinade onto them.
  3. Allow the mushrooms to cool and set aside.

For Wraps

  1. Place your dipping water, a clean rolling surface with the silicone pan liner down and your filling ingredients.
  2. Dip the papers momentarily one at a time in very warm water - in and out. Soakinggives you a rice blob.  By the time you lay out the quick-dipped rice paper and fill, it is completely malleable.
  3. Start filling on the left third of each rice paper, leaving a 1 inch border on the top, bottom and side; flip the left-side flap over the filling then two  ends (Note:  If you are a leftie, reverse  direction with filling and rolling, starting from the right.)
  4. Begin rolling tightly from the left to the right, which will automatically stick when you get       to the end.
  5. Place completed rolls seam-side-down on a serving platter or into a storage container.
  6. To serve, carefully cut each roll in half on the bias with a serrated knife, and turn a few up       on their ends to expose the colorful fillings.
  7. They look beautiful laid out on finely shredded red cabbage.
  8. Garnish with cilantro sprigs, micro greens, black sesame seeds, or just let their fillings shine through their naked translucent skins.


  • Don’t be afraid to pack these babies up and take them on the road.  Just line your storage container with non-stick parchment paper (don’t use plastic wrap, or you’ll be scraping the rice paper off with your teeth!), and also place parchment paper between each layer.
  • Make the wraps the day you plan to head out and sprinkle mung bean sprouts or pea shoots between the layers as well; the sprouts or shoots look lovely, taste good and help keep the Thai-Style Veggie Wraps just moist enough.
  • Store chilled in an ice chest or insulated bag with a freezie block until ready to serve!