Makes 6 rolls
Ingredients for Seitan:
- 1 8oz package Upton's Naturals Traditional Seitan, chopped
- 1 Tbsp canola oil
- 1 tsp diced ginger
- 2 tsp soy sauce
- 1 Tbsp lemon juice
- 1 tsp sriracha
- 1 Tbsp agave nectar
- 1/2 tsp Chinese 5-spice
Ingredients for roll:
- 6 rice paper wrappers (and a few extra - they are delicate and you'll want more in case of rippage)
- Prepared Traditional Seitan (makes approximately 1 C)
- 1/2 C finely sliced cucumber
- 1/2 C shredded carrot
- 1 C rice vermicelli, cooked according to the package, and the hot cooking water reserved
- 1/4 C chopped cilantro
- 1/4 C chopped scallion (green part)
- Heat canola oil in a pan over medium heat and add the Traditional Seitan. Coat well with the oil, then add the ginger and soy sauce. Brown for 5 minutes, then add the lemon juice, sriracha, agave and 5-spice. Cook for an additional 5 minutes, then remove from heat.
- Take the reserved cooking liquid from the rice vermicelli and place in a wide, shallow pan (or just use very hot tap water). Submerge one rice paper wrapper at a time in the water to soften; about 15-30 seconds per piece.
- Place the softened wrapper on a plate, and add 2 tablespoons of the Seitan mixture, a few pieces of cucumber, 1 tablespoon of shredded carrots, 2 tablespoons (a big pinch) of rice noodles, then a light sprinkling of cilantro and scallion.
- Gently and carefully roll the wrapper by first bringing sides over the mixture, then bringing the bottom up over the mixture and press down while rolling up. Serve immediately with your favorite dipping sauce. I used hoisin and sriracha here, but peanut sauce would be great, too!