Tortilla Salad Rolls
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
24 appetizer pieces
- Serves:
- 4-6
ingredients
- 1 1⁄2 cups shredded cabbage
- 1⁄2 cup shredded carrot
- 1⁄2 cup finely chopped water chestnut (optional)
- 2 medium green onions, thinly sliced
- 1⁄3 cup plum sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 6 (7 inch) soft flour tortillas
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.