Homemade Baked Vegetable Wraps and Sriracha Sauce

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AHHH I’ve been DYING to check out Sriracha sauce but you know, the healthier version! I wanted to make it at home, and LUCKILY I just happened to have these red hot chili peppers that I got at the Asian grocery store, OMFG YES! This is a SIGN given from above to make this!

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I have to say, removing the seeds and the white parts in the chili TOTALLY took away most of the hotness. I can actually EAT this without dying now, mwahahhaa! Last time when I made chili sauce, I didn’t take the seeds out and had like a quarter of a quarter teaspoon and nearly DIED, haha!

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Also, I’ve wanted to make my own baked wraps for a while now, just never got around to it cos the idea of making wraps from flour feels so time consuming…

But actually, it’s not really hard, only really took me a couple of hours to get everything together!

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Just a note, the thinner the wraps are, the quicker it will cook and will be crispier, so you really have to do a lot of checking, don’t leave it in the oven and assume it will work the same as mine as we all have different ovens and thickness of the layers. Don’t say I didn’t warn you =P

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These are kind of like spring rolls but taste pretty different so I didn’t really call them that, but you are welcome to use store bought wraps if you find it easier. Please be aware that wraps bought may require different times of baking in the oven, so once again, check, otherwise you may end up with a black thing!

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Homemade Baked Vegetable Wraps and Sriracha Sauce

Baked Vegetable Wraps

Filling
1/2 large red onion (or 1 small)
1 medium carrot
5 fresh shiitake mushrooms
1 clove garlic
1 tablespoon extra light olive oil
A few sprinkles Himalayan/sea salt
1 small bok choy
1 cup nappa cabbage, finely diced (1/2 of a tiny King nappa)
1/4 cup frozen corn
1 tablespoon low sodium soy sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1/8 teaspoon ground ginger powder

Wraps
1 cup & 1 tablespoon whole wheat pastry flour
1/2 cup all purpose flour
1/2 cup water
1 tablespoon extra light olive oil
1/4 teaspoon Himalaya/sea salt

Filling: Wash, peel (onion and garlic) and finely dice all the vegetables. This includes the onion, carrot, shiitake mushroom, garlic, bok choy and nappa cabbage. Also, measure out the 1/2 cup of frozen corn and allow it to thaw.

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Place the chopped onion, carrot, shiitake mushroom and garlic in the frying pan, with a tablespoon of extra light olive oil and a few sprinkles salt.

In a large bowl, combine the diced bok choy, nappa cabbage, and corn together.

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Turn the heat on medium high-high (6, but not stove should not be red) with the frying pan on top. Fry the veggies (onion, carrot and such) for about 10 minutes, be sure to stir all the time.

Then, add the bowl with the bok choy, nappa cabbage and corn. Stir and cook for another 2 minutes.

Finally, add the remaining ingredients, including the soy sauce, paprika, onion powder, garlic powder cornstarch, sesame oil and ginger powder. Stir very well and cook for a final 3 minutes and turn the heat off. Spoon the filling into a bowl and cover the lid for now.

Wraps: *Note, if you have store bought wraps, you’re welcome to use those.

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Combine the whole wheat pastry flour, all purpose flour, water, olive oil and salt in a large bowl. Use your hands to knead it until it becomes very smooth. The flour should not be sticky.

Put the dough into a bowl and cover the lid.

Grab a small piece of dough (varies on how big you want the roll) and place it on a floured surface. Roll it into a round ball with your hands, then use a rolling pin to flatten it to the shape of a rough rectangle/circle (really doesn’t matter).

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Add a spoonful of filling in the center, and roll it up by first folding the bottom, then the sides, and rolling it upwards.

Preheat oven to 450°F (240°C).

Repeat until all the dough is used up. You’re likely to have some filling leftover.

Spray some non-stick cooking oil on an oven tray and place the rolls on it, be sure to leave plenty of space between the rolls. Give the top and side a generous spray of cooking oil.

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Bake in the oven for about 11 minutes on one side, then flip over and bake for another 11 minutes. Though time may vary depending on your oven and thickness of the wraps, so please keep an eye on it. You may also wish to flip it to all four sides so that the entire thing is really crispy.

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Homemade Sriracha Sauce

5 large red hot chili pepper/red jalapeno peppers, seeded and stemmed
3 cloves garlic
2 tablespoons rice vinegar
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
2 tablespoons water
1 tablespoon coconut sugar
1 tablespoons extra virgin olive oil
1/4 teaspoon Himalayan/sea salt

Remove all the seeds from the peppers and the white parts in the middle, as well as take off the stems. This will get rid of the hottest part of the chili peppers, so that you can drink the sauce without dying.

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Chop the chili peppers into chunks. Peel and roughly dice the garlic cloves.

Add all the ingredients into the blender and blend on high speed until it becomes a completely smooth sauce.

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Spoon the sauce into a small saucepan and turn the heat to medium (4) and simmer for about 6 minutes. The liquid should be bubbling by then, and the garlic taste should not be that strong. Be sure to taste test.

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Homemade Baked Vegetable Wraps and Sriracha Sauce
Serves: 2
 

Ingredients
Baked Vegetable Wraps
Filling
  • ½ large red onion (or 1 small)
  • 1 medium carrot
  • 5 fresh shiitake mushrooms
  • 1 clove garlic
  • 1 tablespoon extra light olive oil
  • A few sprinkles Himalayan/sea salt
  • 1 small bok choy
  • 1 cup nappa cabbage, finely diced (1/2 of a tiny King nappa)
  • ¼ cup frozen corn
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • ½ teaspoon sesame oil
  • ⅛ teaspoon ground ginger powder
Wraps
  • 1 cup & 1 tablespoon whole wheat pastry flour
  • ½ cup all purpose flour
  • ½ cup water
  • 1 tablespoon extra light olive oil
  • ¼ teaspoon Himalaya/sea salt
Homemade Sriracha Sauce
  • 5 large red hot chili pepper/red jalapeno peppers, seeded and stemmed
  • 3 cloves garlic
  • 2 tablespoons rice vinegar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1 tablespoon coconut sugar
  • 1 tablespoons extra virgin olive oil
  • ¼ teaspoon Himalayan/sea salt

Instructions
Baked Vegetable Wraps
  1. Filling: Wash, peel (onion and garlic) and finely dice all the vegetables. This includes the onion, carrot, shiitake mushroom, garlic, bok choy and nappa cabbage. Also, measure out the ½ cup of frozen corn and allow it to thaw.
  2. Place the chopped onion, carrot, shiitake mushroom and garlic in the frying pan, with a tablespoon of extra light olive oil and a few sprinkles salt.
  3. In a large bowl, combine the diced bok choy, nappa cabbage, and corn together.
  4. Turn the heat on medium high-high (6, but not stove should not be red) with the frying pan on top. Fry the veggies (onion, carrot and such) for about 10 minutes, be sure to stir all the time.
  5. Then, add the bowl with the bok choy, nappa cabbage and corn. Stir and cook for another 2 minutes.
  6. Finally, add the remaining ingredients, including the soy sauce, paprika, onion powder, garlic powder cornstarch, sesame oil and ginger powder. Stir very well and cook for a final 3 minutes and turn the heat off. Spoon the filling into a bowl and cover the lid for now.
  7. Wraps: *Note, if you have store bought wraps, you’re welcome to use those.
  8. Combine the whole wheat pastry flour, all purpose flour, water, olive oil and salt in a large bowl. Use your hands to knead it until it becomes very smooth. The flour should not be sticky.
  9. Put the dough into a bowl and cover the lid.
  10. Grab a small piece of dough (varies on how big you want the roll) and place it on a floured surface. Roll it into a round ball with your hands, then use a rolling pin to flatten it to the shape of a rough rectangle/circle (really doesn’t matter).
  11. Add a spoonful of filling in the center, and roll it up by first folding the bottom, then the sides, and rolling it upwards.
  12. Preheat oven to 450°F (240°C).
  13. Repeat until all the dough is used up. You’re likely to have some filling leftover.
  14. Spray some non-stick cooking oil on an oven tray and place the rolls on it, be sure to leave plenty of space between the rolls. Give the top and side a generous spray of cooking oil.
  15. Bake in the oven for about 11 minutes on one side, then flip over and bake for another 11 minutes. Though time may vary depending on your oven and thickness of the wraps, so please keep an eye on it. You may also wish to flip it to all four sides so that the entire thing is really crispy.
Homemade Sriracha Sauce
  1. Remove all the seeds from the peppers and the white parts in the middle, as well as take off the stems. This will get rid of the hottest part of the chili peppers, so that you can drink the sauce without dying.
  2. Chop the chili peppers into chunks. Peel and roughly dice the garlic cloves.
  3. Add all the ingredients into the blender and blend on high speed until it becomes a completely smooth sauce.
  4. Spoon the sauce into a small saucepan and turn the heat to medium (4) and simmer for about 6 minutes. The liquid should be bubbling by then, and the garlic taste should not be that strong. Be sure to taste test.


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