Another recipe from Miss Rachel!
Makes 6 rolls
- 1 tablespoon canola oil
- 1 8oz package Upton's Naturals Traditional Seitan, chopped
- 1 teaspoon diced ginger
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon sriracha
- 1 tablespoon agave nectar
- 1/2 teaspoon Chinese 5-spice
- 6 rice paper wrappers (and a few extra - they are delicate and you'll want more in case of rippage)
- Prepared seitan (makes approximately 1 cup)
- 1/2 cup finely sliced cucumber
- 1/2 cup shredded carrot
- 1 cup rice vermicelli, cooked according to the package, and the hot cooking water reserved
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallion (green part)
- Heat canola oil in a pan over medium heat and add the 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 shriracha here, but peanut sauce would be great, too!