Tom Yum Veggie Wraps



300g baby cabbage, 200g carrot, 250g enokitake mushrooms


3 tbsp. vegetarian tom yum sauce, 2tbsp. water – mix well


  1. Take off each leaf of baby cabbage. Rinse and set aside.
  2. Cut carrot into juliennes.
  3. Cut off the roots of enokitake mushrooms. Cut enokitake mushrooms into strips of same length as the carrot. Set aside.
  4. Bring water to the boil. Put in baby cabbage and scald for 2 minutes. Set aside and let cool.
  5. Bring water to the boil. Put in the carrot and scald for 2 minutes. Set aside and let cool.
  6. Bring water to the boil. Put in the enokitake mushroom and scald for 1 minute. Set aside and let cool.
  7. Put carrot and enokitake mushroom in the centre of baby cabbage and fold into rolls.
  8. Heat pan with oil. Pan-fry the rolls until a bit hardened.
  9. Add seasonings and turn to low heat. Simmer for a while until sauce is absorbed. Serve.


Other sauces can be used as desired.

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