Tortilla Salad Rolls

"Flour Tortillas make these no-cook, make ahead appetizers so easy to prepare. Try using other vegetable combinations: bean sprouts, chopped red or green peppers, or shredded bok choy. For convenience try pre-shredded coleslaw to use in place of cabbage and carrots. These rolls make a great vegetarian lunch."
 
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Ready In:
1hr 15mins
Ingredients:
8
Yields:
24 appetizer pieces
Serves:
4-6
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ingredients

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directions

  • In a medium bowl combine cabbage, carrots, water chestnuts and green onions; set aside.
  • In a small bowl combine plum sauce, soy sauce and sesame oil.
  • Spread 1 tsp of plum sauce mixture on each tortills.
  • Add remaining sauce to cabbage mixture and stir well.
  • Spoon cabbage mixture on prepared tortillas to within 1/2" of edge; roll up and wrap tightly in plastic wrap. Refrigerate at least 1 hour or up to 24 hours.
  • Just before serving cut each tortilla roll diagonally into 4 pieces.

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RECIPE SUBMITTED BY

I am originally from England now living in Canada. I work in the local school system assisting children with special needs. I have been an ovo-lacto vegetarian my whole life, for no other reason than just I didn't like to chew meat. I have a mild allergy to soy protein, so my protein intake has always been pretty low. My main source comes from the dairy and eggs that I eat. I don't seem to be able to process beans very well either. I have an adult son who is presently teaching in Korea. He is not vegetarian.
 
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