Made with mushrooms, black beans and watercress, these wraps are full of flavour and healthy too. The hoisin sauce complements the nut butter in a classic Asian combo brought to life by the peppery watercress and earthy tarragon.
Ingredients are per person so make as much or as little as you need!
shredded cabbage 90g each
drizzle of toasted seasame oil
small leek sliced
3 – 4 medium mushrooms finely chopped
black beans (third of a can each)
handful of sesame seeds
sprinkling of tarragon
watercress (approx 40g each)
pot of nut butter
bottle of hoisin sauce
four rice paper wraps each (see instructions on pack to serve)
Prep time 10 minutes. Cook time 15 minutes.
Fry the leek in the oil on a medium heat, add mushrooms, sprinkle with tarragon, add sesame seeds and black beans, stirring frequently. Once cooked through pour into bowl. At the same time, boil the cabbage for 5 minutes, drain, put into bowl. Put wraps, watercress, nut butter and hoisin sauce on the table with teaspoons to serve. Build your wraps in layers, wrap and serve!
Sarasvati Flow 