4-6 mushrooms, chopped
1/2 cup Braggs or soy sauce
1 large carrot, grated
4 radishes, grated
1 1/2 cups cabbage, grated
2 stalks green onions, chopped
1 medium tomato, chopped
1 cup sunflower sprouts
1/2 cup hummus
6 sheets of rice paper
1. In a small bowl, marinate the mushrooms in the Braggs (soy sauce) for 10-15 minutes. While marinating, prepare the remaining vegetables and set aside.
2. Fill a large bowl with lukewarm water and soak 1 sheet of rice paper until paper becomes soft and pliable. Shake carefully or pat off excess water. Lay the sheet down on a plate or cutting board and fill the center with a little bit of each vegetable, including the mushrooms, and about 2 tablespoons of hummus. Wrap up like a burrito and lay seam-side down on plate. Repeat process. Use the remaining marinade as dip.
Makes 6 wraps.
Reprinted with permission from
HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
