Vegetarian Beef Rice Roll
Delight in the fusion of flavor and texture with this Vegetarian Beef Rice Roll recipe! Perfect for a light yet satisfying meal, these rolls showcase tender rice paper filled with a savory plant-based “beef” mixture made from textured vegetable protein (TVP), aromatic garlic and onion, and a medley of fresh cabbage, carrots, and cilantro. Enhanced with soy sauce and hoisin sauce for an irresistible umami kick, these rolls offer a wholesome alternative to traditional beef rice rolls while staying packed with flavor. Quick to prepare in just 40 minutes and easy to customize, they're ideal for party appetizers or weeknight dinners. Serve them with your favorite dipping sauce for a truly mouthwatering experience! Keywords: vegetarian beef rice roll, plant-based rice rolls, vegan appetizers, easy rice paper recipes.
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Recipe Information
Ingredients
- 10 pieces rice paper sheets
- 1 cup textured vegetable protein (TVP)
- 1 cup boiling water
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 medium, grated carrot
- 1 cup, finely shredded cabbage
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons hoisin sauce
- 2 stalks, finely chopped green onions
- 0.25 cup, chopped fresh cilantro
Instructions
Place the textured vegetable protein (TVP) in a bowl and pour the boiling water over it. Allow it to sit for about 5-10 minutes until rehydrated. Drain any excess water.
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes.
Add the grated carrot and shredded cabbage to the pan, stirring occasionally until they soften, about 3-5 minutes.
Add the rehydrated TVP to the vegetable mixture and stir well to combine.
Stir in the soy sauce, salt, black pepper, hoisin sauce, and chopped green onions into the mixture. Cook for another 2-3 minutes until everything is well combined and heated through.
Prepare a large shallow dish or pie pan with warm water. Dip one rice paper sheet into the warm water for about 5 seconds to soften.
Place the softened rice paper on a clean, damp kitchen towel or cutting board. Spoon about 2-3 tablespoons of the vegetable 'beef' mixture along one edge of the rice paper. Top with a sprinkle of cilantro.
Gently fold in the sides and roll the paper tightly from the bottom to encase the filling securely, forming a roll.
Repeat the process with the remaining rice paper sheets and filling.
Serve the vegetarian beef rice rolls with extra hoisin sauce or any dipping sauce of your choice.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 333.5 g | 121% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 29.4 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4610 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
