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Photo: Jenny Huang
Active Time:55 minsTotal Time:1 hr 25 minsServings:8Jump to Nutrition Facts
Active Time:55 minsTotal Time:1 hr 25 minsServings:8
Active Time:55 mins
Active Time:
55 mins
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsWrappers1cupwhite whole-wheat flour1cupall-purpose flour⅛teaspoonsalt2large eggs2cupswater1tablespooncanola or coconut oilFilling1tablespooncanola or coconut oil¼cupsliced red onion2clovesgarlic, coarsely chopped8ouncesextra-firm tofu, drained, patted dry and cut into 1/4-inch cubes1cupjulienned rinsed canned hearts of palm1smallcarrot, julienned½cuplow-sodium vegetable or chicken broth1tablespoonfish sauce (see Tip) or coconut aminos¼teaspoongranulated sugar½teaspoonground pepper⅛teaspoonsalt3cupsshredded green cabbageSauce & Garnish½cuplow-sodium vegetable or chicken broth¼cuppacked brown sugar1tablespoonreduced-sodium soy sauce1 ½teaspoonsminced garlic2 ½teaspoonscornstarch mixed with 2 tablespoons water8leaveslettuce, halved if largeFried garlic (see Tip) & crushed unsalted roasted peanuts for garnish
Cook Mode(Keep screen awake)
Ingredients
Wrappers
1cupwhite whole-wheat flour
1cupall-purpose flour
⅛teaspoonsalt
2large eggs
2cupswater
1tablespooncanola or coconut oil
Filling
¼cupsliced red onion
2clovesgarlic, coarsely chopped
8ouncesextra-firm tofu, drained, patted dry and cut into 1/4-inch cubes
1cupjulienned rinsed canned hearts of palm
1smallcarrot, julienned
½cuplow-sodium vegetable or chicken broth
1tablespoonfish sauce (see Tip) or coconut aminos
¼teaspoongranulated sugar
½teaspoonground pepper
3cupsshredded green cabbage
Sauce & Garnish
¼cuppacked brown sugar
1tablespoonreduced-sodium soy sauce
1 ½teaspoonsminced garlic
2 ½teaspoonscornstarch mixed with 2 tablespoons water
8leaveslettuce, halved if large
Fried garlic (see Tip) & crushed unsalted roasted peanuts for garnish
DirectionsTo prepare wrappers: Whisk whole-wheat flour, all-purpose flour and salt in a medium bowl. Make a well in the center and crack eggs into it. Using a whisk, gradually incorporate the flour into the egg. Gradually whisk in water. Cover and let rest for 30 minutes.Whisk oil into the batter. Use a piece of oil-soaked paper towel to oil a 9-inch crêpe pan or medium nonstick skillet. Place over medium heat. Using about 1/3 cup batter for each wrapper, ladle batter into the middle of the pan. Immediately tilt and rotate the pan to spread the batter to the edges. Cook until set, about 30 seconds. Loosen the edges with a spatula and carefully flip and cook for another 30 seconds. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.To prepare filling: Heat oil in a large skillet over medium-high heat. Add onion and chopped garlic and cook, stirring often, until lightly browned, about 2 minutes. Add tofu, hearts of palm and carrot; cook, stirring occasionally, for 2 minutes. Add broth, fish sauce (or coconut aminos), granulated sugar, pepper and salt. Place cabbage on top. Cover and cook until the cabbage is tender and the liquid has evaporated, about 8 minutes.Meanwhile, prepare sauce: Combine broth, brown sugar, soy sauce and minced garlic in a small saucepan. Bring to a simmer. Whisk in cornstarch mixture and cook, whisking, until thickened, 1 to 2 minutes. Let cool.To serve: Top each wrapper with a lettuce leaf and 1/2 cup filling. Roll the wrapper around the filling, tucking in the edges as you roll. Serve with the sauce and fried garlic and peanuts, if desired.TipsFish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.You can find fried garlic premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves and cook, stirring often, until golden and crispy, about 2 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.Originally appeared: EatingWell Magazine, July/August 2021
Directions
To prepare wrappers: Whisk whole-wheat flour, all-purpose flour and salt in a medium bowl. Make a well in the center and crack eggs into it. Using a whisk, gradually incorporate the flour into the egg. Gradually whisk in water. Cover and let rest for 30 minutes.Whisk oil into the batter. Use a piece of oil-soaked paper towel to oil a 9-inch crêpe pan or medium nonstick skillet. Place over medium heat. Using about 1/3 cup batter for each wrapper, ladle batter into the middle of the pan. Immediately tilt and rotate the pan to spread the batter to the edges. Cook until set, about 30 seconds. Loosen the edges with a spatula and carefully flip and cook for another 30 seconds. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.To prepare filling: Heat oil in a large skillet over medium-high heat. Add onion and chopped garlic and cook, stirring often, until lightly browned, about 2 minutes. Add tofu, hearts of palm and carrot; cook, stirring occasionally, for 2 minutes. Add broth, fish sauce (or coconut aminos), granulated sugar, pepper and salt. Place cabbage on top. Cover and cook until the cabbage is tender and the liquid has evaporated, about 8 minutes.Meanwhile, prepare sauce: Combine broth, brown sugar, soy sauce and minced garlic in a small saucepan. Bring to a simmer. Whisk in cornstarch mixture and cook, whisking, until thickened, 1 to 2 minutes. Let cool.To serve: Top each wrapper with a lettuce leaf and 1/2 cup filling. Roll the wrapper around the filling, tucking in the edges as you roll. Serve with the sauce and fried garlic and peanuts, if desired.TipsFish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.You can find fried garlic premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves and cook, stirring often, until golden and crispy, about 2 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.
To prepare wrappers: Whisk whole-wheat flour, all-purpose flour and salt in a medium bowl. Make a well in the center and crack eggs into it. Using a whisk, gradually incorporate the flour into the egg. Gradually whisk in water. Cover and let rest for 30 minutes.
Whisk oil into the batter. Use a piece of oil-soaked paper towel to oil a 9-inch crêpe pan or medium nonstick skillet. Place over medium heat. Using about 1/3 cup batter for each wrapper, ladle batter into the middle of the pan. Immediately tilt and rotate the pan to spread the batter to the edges. Cook until set, about 30 seconds. Loosen the edges with a spatula and carefully flip and cook for another 30 seconds. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
To prepare filling: Heat oil in a large skillet over medium-high heat. Add onion and chopped garlic and cook, stirring often, until lightly browned, about 2 minutes. Add tofu, hearts of palm and carrot; cook, stirring occasionally, for 2 minutes. Add broth, fish sauce (or coconut aminos), granulated sugar, pepper and salt. Place cabbage on top. Cover and cook until the cabbage is tender and the liquid has evaporated, about 8 minutes.
Meanwhile, prepare sauce: Combine broth, brown sugar, soy sauce and minced garlic in a small saucepan. Bring to a simmer. Whisk in cornstarch mixture and cook, whisking, until thickened, 1 to 2 minutes. Let cool.
To serve: Top each wrapper with a lettuce leaf and 1/2 cup filling. Roll the wrapper around the filling, tucking in the edges as you roll. Serve with the sauce and fried garlic and peanuts, if desired.
Tips
Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.
You can find fried garlic premade at Asian markets and online. To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat. Add thinly sliced garlic cloves and cook, stirring often, until golden and crispy, about 2 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Refrigerate any leftover flavored oil to use in savory recipes.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)221Calories6gFat33gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
