Sit down meals….love them…wish we could do more of them. With all that we’ve got going on in our lives, though, eating on the run is, unfortunately, starting to become the norm at our happy homestead — if you’ve lead a busy life, then I’m sure you know what I mean.
I’m always looking for ways to make quick, easy meals that are made from non, or minimally processed, healthy, whole foods that we can grab and eat quickly before our evening activities begin. Believe me, it is a HUGE challenge!
Our standard, home-cooked “fast food” is usually some type of bean burrito. It’s filling, we can eat it with our hands, and is easily portable…the perfect on-the-go food.
But, after a while, the pallet needs a little change. So, this week, I decided to create an Asian-inspired “burrito” to fit the bill.
As an added bonus, it makes use of fresh kale and carrots from my garden!
It’s really easy to put this meal together, but you may want a couple more hands around to help, if you’re really in a hurry, like I almost always am.
Anyway, let’s get on to the recipe!
Ingredients: (these measurements are not exact – I didn’t have time to measure everything out, but, I don’t think you could go wrong if you used a little more or less of anything).
2 1/2 cups finely chopped, fresh, kale leaves
1 1/2 cups shredded carrots
1 1/2 cups finely chopped walnuts (almost make it the consistency of course graham cracker crumbs)
1 small package mushrooms, stems removed, finely chopped
2 cups cooked and cooled brown rice (I used instant – just as nutritious as the uncooked, but great for when you need it fast!)
1 small onion, finely chopped
5 cloves garlic, finely chopped
1 1/2 -2 tbsp. ginger paste
2-3 tbsp. soy sauce, or tamari
dash, red chili flakes
salt and pepper to taste
1 package egg roll wraps (I used Nasoya brand)
1/2 – 1 tbsp. grape seed oil (or other cooking oil) to lightly baste the rolls before baking
To a hot wok, or large skillet, add the onion and a little bit of water and cook, stirring, for about 1 minute. Add the garlic and chili flakes, and continue to cook, stirring for 1 minute (add a little more water as you go, if food is beginning to stick). Add walnuts and cook for 3-4 minutes, or until they begin to toast. Add mushrooms and ginger paste, and cook for 1-2 minutes. Add in kale, and cook for 1 minute. Add in rice, soy sauce, salt and pepper, and cook for 1 more minute. Turn off heat.
Place about 1/3 cup of mixture onto the middle of an egg roll wrap and roll up, according to package instructions. (Here’s a link to a video of how to do it, also).
Brush a tiny bit of oil over the top of each wrap, and bake, on a cookie sheet lined with parchment paper, in a 400 degree oven for about 12 minutes. Let them cool for a bit, then grab ’em and get going to whatever activity you’re already running late for! 😉
Hope you enjoy these Asian-inspired roll-ups as much as my family does.
Perhaps, sometime, they can even become part of a larger, sit-down meal.