Asian roasted vegetable wraps from Vegetarian Sandwiches: Fresh Fillings For Slices, Pockets, Wraps And Rolls by Paulette Mitchell

  • white pepper
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  • cooked rice
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  • EYB Comments

    See recipe for variation. Vegetables must marinate for at least an hour. Can substitute Chinese plum sauce or hoisin sauce for the book's Apricot-orange sauce, and dry sherry for mirin.

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Notes about this recipe

  • Eat Your Books

    See recipe for variation. Vegetables must marinate for at least an hour. Can substitute Chinese plum sauce or hoisin sauce for the book's Apricot-orange sauce, and dry sherry for mirin.

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