01 of 09
Fry onion, galangal (or ginger), and garlic in oil.
- 1 package dried round rice wraps (available at Asian grocers)
- 3 cloves garlic, chopped or minced
- 1 onion, sliced and chopped
- 1 peeled, thumb-size piece galangal (or ginger)
- 1 package of "beef" or "chicken" wheat gluten strips (or substitute approx. 1 1/2 cups beef or chicken strips if non-vegetarian)
- 1 head broccoli, cut into small florets
- 1 Thai eggplant (or 1/2 a Japanese eggplant), chopped into small slices or chunks
- 1 cup fresh basil, roughly chopped
- 1-2 Tbsp. black... bean & garlic sauce, available at Asian grocers
- 1/2 tsp. dark soy sauce
- 2 tsp. light soy sauce
- 1 Tbsp. fish sauce OR 1 Tbsp. soy sauce if vegetarian
- 1 Tbsp. rice vinegar
- 3 Tbsp. water
First, place wok or large frying pan over medium-high heat. Add 2 Tbsp. oil (such as canola), then the onion, galangal or ginger, and garlic. Stir-fry 1 minute.Continue to 2 of 9 below.
02 of 09
Add beef or wheat gluten and stir fry.Add beef, chicken, or wheat gluten strips and continue stir-frying until cooked - 5-7 minutes, depending on the thickness of the meat.
Note that wheat gluten "beef" strips (pictured here) are already cooked
- they just need to be warmed up (1-2 minutes of stir-frying is enough). Add a little water to the wok/frying pan (1 Tbsp. at a time) when it becomes too dry.
Continue to 3 of 9 below.
03 of 09
Add vegetables and stir fry.Add broccoli and eggplant and continue to stir fry for 1-2 more minutes, or until broccoli is bright green in color and eggplant has softened.
Continue to 4 of 9 below.
04 of 09
Mix and add black bean sauce.
Mix sauce ingredients together. Add to the wok or frying pan. Stir-fry briefly to blend (1 minute). Remove from heat and do a taste test for desired saltiness. If not salty enough, add a little more fish sauce or soy sauce. If too salty, add a squeeze of lime juice. Cover to keep warm.
Continue to 5 of 9 below.
05 of 09
Prepare rice wraps.Place rice wraps on a roomy counter or tabletop together with a large bowl of hot water (you will have to dip your fingers in, so not too hot). Either prepare the rolls yourself, or have family and guests roll their own. (This can be fun at a party, and kids especially enjoy the process). Slip one of the rice wrappers into the hot bowl of water and allow 30 seconds to 1 minute for it to soften.
Continue to 6 of 9 below.
06 of 09
Spooning on the FillingWhen the wrapper is soft, remove it from the bowl and place on a clean surface. Spoon some of the warm black bean filling from the wok onto the wrap. Add some fresh basil, then fold over one end.
Continue to 7 of 9 below.
07 of 09
Continuing to WrapContinue by folding the other end over. Then lift the long side of the wrapper and tuck it over the filling to create a log-like roll.
Continue to 8 of 9 below.
08 of 09
Finish rolling the wrap.Roll up the remaining rice wrap, pressing the end down to secure it.
Continue to 9 of 9 below.
09 of 09
Make an Easy Dipping Sauce and Enjoy!
To make a dipping sauce for these fresh rolls, simply mix 1 Tbsp. soy sauce with 4 Tbsp. plum sauce. Add chilli sauce if you like it spicy, or serve it on the side. OR, if you prefer a peanut dipping sauce, see my delicious Thai Peanut Dipping Sauce Recipe. Now dip and enjoy!!