Spicy Spring Veggie Wraps
Spicy Spring Veggie Wraps
Ingredients
For the Wraps
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 eggs, large
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cooking oil, for cooking wraps
For the Spicy Veggie Filling
- 1 green bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 orange bell pepper, julienned
- 2 carrots, julienned
- 2 celery stalks, thinly sliced
- 6 scallions, thinly sliced
- 10 red chili peppers, finely minced (adjust to taste for spiciness)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil, for sautéing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Scallion Ties
- 6 scallions, whole, with root ends trimmed
- 4 cups water
- 2 cups ice
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour, milk, eggs, and salt until smooth. Stir in the melted butter. Let the batter rest for at least 15 minutes at room temperature while you prepare the other components.
⏱️ 20 min
- 2
Prepare the scallion ties: Bring 4 cups of water to a boil in a small saucepan. Prepare an ice bath by filling a medium bowl with ice and water. Carefully immerse the whole scallions into the boiling water for 15-20 seconds until bright green and pliable. Immediately transfer them to the ice bath to stop cooking and preserve their color. Once cooled, remove and pat dry.
⏱️ 5 min•🌡️ 212
- 3
Cook the veggie filling: Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the minced red chili peppers, minced garlic, and grated ginger. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Add the julienned bell peppers, carrots, and sliced celery to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp. Stir in the sliced scallions, soy sauce, rice vinegar, sesame oil, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
⏱️ 9 min
- 5
Cook the wraps: Heat a 6-8 inch non-stick skillet or crepe pan over medium heat. Lightly brush with cooking oil. Pour about 1/4 cup of batter into the pan, tilting and swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are set and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter, stacking the cooked wraps.
⏱️ 15 min
- 6
Assemble the wraps: Lay a cooked wrap flat on a clean surface. Place about 1/4 to 1/3 cup of the spicy veggie filling in the center, forming a line. Fold in the sides of the wrap, then tightly roll it up from the bottom. Take one blanched scallion and tie it around the center of each rolled wrap, securing it with a knot or bow.
⏱️ 10 min
- 7
Serve immediately and enjoy your vibrant and spicy spring veggie wraps!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Spring Veggie Wraps
Ingredients
For the Wraps
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 eggs, large
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cooking oil, for cooking wraps
For the Spicy Veggie Filling
- 1 green bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 orange bell pepper, julienned
- 2 carrots, julienned
- 2 celery stalks, thinly sliced
- 6 scallions, thinly sliced
- 10 red chili peppers, finely minced (adjust to taste for spiciness)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil, for sautéing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Scallion Ties
- 6 scallions, whole, with root ends trimmed
- 4 cups water
- 2 cups ice
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour, milk, eggs, and salt until smooth. Stir in the melted butter. Let the batter rest for at least 15 minutes at room temperature while you prepare the other components.
⏱️ 20 min - 2
Prepare the scallion ties: Bring 4 cups of water to a boil in a small saucepan. Prepare an ice bath by filling a medium bowl with ice and water. Carefully immerse the whole scallions into the boiling water for 15-20 seconds until bright green and pliable. Immediately transfer them to the ice bath to stop cooking and preserve their color. Once cooled, remove and pat dry.
⏱️ 5 min•🌡️ 212 - 3
Cook the veggie filling: Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the minced red chili peppers, minced garlic, and grated ginger. Sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Add the julienned bell peppers, carrots, and sliced celery to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp. Stir in the sliced scallions, soy sauce, rice vinegar, sesame oil, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
⏱️ 9 min - 5
Cook the wraps: Heat a 6-8 inch non-stick skillet or crepe pan over medium heat. Lightly brush with cooking oil. Pour about 1/4 cup of batter into the pan, tilting and swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are set and the bottom is lightly golden. Flip and cook for another 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter, stacking the cooked wraps.
⏱️ 15 min - 6
Assemble the wraps: Lay a cooked wrap flat on a clean surface. Place about 1/4 to 1/3 cup of the spicy veggie filling in the center, forming a line. Fold in the sides of the wrap, then tightly roll it up from the bottom. Take one blanched scallion and tie it around the center of each rolled wrap, securing it with a knot or bow.
⏱️ 10 min - 7
Serve immediately and enjoy your vibrant and spicy spring veggie wraps!
⏱️ 1 min