
17
Rice paper rolls 🌯 🌾 🌾 with mushrooms 🍄, asparagus and jackfruit
5
(23)
40 min
0 kcal
Preparación de la receta
1
First we take the package of Jackfruit out of the package, put it in a bowl with the juice and add 3 tablespoons of olive oil and assorted spices to taste. I put Mediterranean vegetable seasoning and spices for bolognese. Let it macerate for 15 minutes. As you can see it looks very similar to meat, but fortunately it doesn't taste like it 🤩😅.


2
Sauté the frozen mushrooms and asparagus with garlic powder, white wine and crushed chilli pepper in a frying pan with another spoonful of olive oil. A few minutes later we take out the broth that they release poetry is not cooked instead of sautéed.

3
When it is almost done, add the texturized soy (I used 1 portion of soy bolognese left over). Turn off the heat and prepare the Jackfruit.

4
Put the Jackfruit in a frying pan with the marinade and brown it well. We cut it into smaller pieces, it is easily frayed as if it were stewed meat.


5
We added it to the pan with the sauté and lasoja and mixed well. The photo I had with everything together turns out to be blurry 🫣
6
✳️Ahora we start preparing the rice paper, which with the little tricks I applied today came out great and faster, they didn't stick to me 😜 ✳️Cogemos a cloth and soak it well in water. We twist it like a washcloth and spread it on top of the plateau. ✳️Humedecemos the rice sheets and place them on the cloth with wet hands. Everything has to be wet to handle them well. ✳️Esta time I put them to each roll double layer osea 2 sheets to house one, this way they have more consistency and they do not break.


7
We put a large ladle of filling on each sheet and with wet hands we roll them up and shape them as a package.


8
When we have them all, we brown them in a frying pan coated with olive oil on both sides.


9
And ready to serve and enjoy, they were delicious!!! 😍😍I accompanied them with mojo picón 🌶️🌶️🌶️ of the one I made the other time and some cherrys!!!! 🤤🤤🤤


Ingredientes
2 raciones
2 raciones

Frozen mushroom mix
230 gramos (aprox. ½ paquetes)

Jackfruit
200 gramos (aprox. 2 paquetes)

Green asparagus
150 gramos

Texturized soybeans
150 gramos

Extra virgin olive oil
50 gramos (aprox. 3 i ½ cucharadas)

Rice paper
30 gramos (aprox. 15 unidades)

White wine
20 gramos (aprox. 4 cucharadas)

Garlic powder
1 gramo (aprox. 1 cucharadita)

Dried red chili pepper
1 gramo (aprox. 1 cucharadita)
Ingredients
Steps
Calories
Ingredientes
2 raciones
2 raciones

Frozen mushroom mix
230 gramos (aprox. ½ paquetes)

Jackfruit
200 gramos (aprox. 2 paquetes)

Green asparagus
150 gramos

Texturized soybeans
150 gramos

Extra virgin olive oil
50 gramos (aprox. 3 i ½ cucharadas)

Rice paper
30 gramos (aprox. 15 unidades)

White wine
20 gramos (aprox. 4 cucharadas)

Garlic powder
1 gramo (aprox. 1 cucharadita)

Dried red chili pepper
1 gramo (aprox. 1 cucharadita)
1
First we take the package of Jackfruit out of the package, put it in a bowl with the juice and add 3 tablespoons of olive oil and assorted spices to taste. I put Mediterranean vegetable seasoning and spices for bolognese. Let it macerate for 15 minutes. As you can see it looks very similar to meat, but fortunately it doesn't taste like it 🤩😅.


2
Sauté the frozen mushrooms and asparagus with garlic powder, white wine and crushed chilli pepper in a frying pan with another spoonful of olive oil. A few minutes later we take out the broth that they release poetry is not cooked instead of sautéed.

3
When it is almost done, add the texturized soy (I used 1 portion of soy bolognese left over). Turn off the heat and prepare the Jackfruit.

4
Put the Jackfruit in a frying pan with the marinade and brown it well. We cut it into smaller pieces, it is easily frayed as if it were stewed meat.


5
We added it to the pan with the sauté and lasoja and mixed well. The photo I had with everything together turns out to be blurry 🫣
6
✳️Ahora we start preparing the rice paper, which with the little tricks I applied today came out great and faster, they didn't stick to me 😜 ✳️Cogemos a cloth and soak it well in water. We twist it like a washcloth and spread it on top of the plateau. ✳️Humedecemos the rice sheets and place them on the cloth with wet hands. Everything has to be wet to handle them well. ✳️Esta time I put them to each roll double layer osea 2 sheets to house one, this way they have more consistency and they do not break.


7
We put a large ladle of filling on each sheet and with wet hands we roll them up and shape them as a package.


8
When we have them all, we brown them in a frying pan coated with olive oil on both sides.


9
And ready to serve and enjoy, they were delicious!!! 😍😍I accompanied them with mojo picón 🌶️🌶️🌶️ of the one I made the other time and some cherrys!!!! 🤤🤤🤤


Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Valoraciones
Etiquetas
Cereals
Vegetable protein
Asian
Vegan
Gluten free
Meals
Vegetables
Healthy dish 🥗
Lactose free
Legumes
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