Oohlala Vegan Vietnamese Wrap Parade

I've been receiving a lot of great vibrations from my food section of this blog, and it is definitely helping me stay committed to bringing you more healthy delightful dishes! This is my first try using Elephant Brand MekOng Rice Paper, which you should be able to find it if you seek to make this dish. (chinese super markets, or grocery stores that has a dedicated isle to international foods will do for the lost)

I posted a good amount of visual data here for you to soak in and get a feel of the process. I have an un-conventional slick black chopping board that I have been loyally working on. A new discovery occurred when there was just enough water on top of the board which allowed the rice paper to slip and slide into form. Before you set the rice paper sheet on the board, let it soak 1-2 sheets at a time in warm water for about 3 minutes, (directions say 5 mins, ignore it, it gets too soft.) Place it gently back on the board, and kindly spoon out the pre-made confetti of shredded carrots, pinenuts, cut-greens, and chopped endives. (I will post a simple direction to this heavenly vegetable parade below). This is the trick. From the end of the wrap, fold over all of vegetables, then tighten it by pushing on top of the sheet above and slide it down, almost like a mowing action, or how the ocean water folds over the sand. I may post a video of this, so stay tuned:)~

If you are making more then one wrap, make sure when you lay it out on a plate for it to normalize, they are not next to each other or it will stick. Put a cover over it, and let it sit in refrigerator for a couple of hours. These taste great cold in the summer, or hot if prefer that way too. Make sure you accompany it with Peanut Satay Sauce to dip, or Thai Sweet and Sour sauce.

Ooohllaaalaaaa, serve lovingly with a wink! yum!

Ingredients:
1-Elephant Brand, MekOng Rice Paper
2-Cut French Green Beans
3-Carrots
4-Pine nuts
5-2 Hard Boiled Eggs
6-Few Endive Leaves
7-Garlic Cloves
8-Fresh Basil
9-Coconut Oil
10-Sesame Oil
11-Salt and Pepper

Suga's Secret Vegetable Parade Filling:

Cooked Vegetable Preparation:
In Frying pan, or stainless steel saucer, put about a table spoon of coconut oil into pot. Let it melt and stir around pan. Chop french cut greens into little pieces, do the same to the garlic and fresh basil. Throw garlic, basil, cut greens, and pine nuts all into the pan. Stir and stir with wooden spoon, throw salt and pepper sparingly to season. Then put a tiny dash of sesame oil. When the greens are cooked, set aside to sit.

Raw Vegetable Preparation:
I suggest to shred your raw carrots with a cheese grater. (It gives it a nice mushy texture, which will help keep everything together.) Take a couple of leaves of Belgium Endives, chopp it first into strings, then into little pieces. Now toss the raw vegetables back into the cooked vegetable pot and stir it together well with a wooden spoon.

Up to you, Boiled Egg Preference:
This addition is also up to you, add it for that extra protein intake you need, or for guests. It does make it tastier, but both with or without is still FAB!

Other Suggestions:
I have been eating very light, and discovered that coconut oil is wonderful together with vegetables. Sesame oil has an un-doubtful powerful asian flair no matter what. Do add a bit of balsamic and soy sauce if the taste is not as strong as you are use to. This vegetable parade is great if you want to make vegetable tempura balls. I will post that later on this week if I have a chance to make some!