Miso Beansprout Rolls Recipes

SALMON SPRING ROLLS WITH SESAME MISO SAUCE

Salmon Spring Rolls with Sesame Miso Sauce image

These spring rolls are a great way to clean out your vegetable drawer without turning on the stove. It only takes a few minutes to make this refreshing and healthy meal that will satisfy your hunger but won't weigh you down. Miso has such a strong flavor that pairs beautifully with fish, especially salmon. A little bit of miso goes a long way though, so save leftover miso paste other uses like salad dressing.

Provided by Min Kwon, M.S., R.D.

Categories appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 10

Ingredients

6 rice paper wrappers (22 centimeters in diameter)
6 ounces wild Alaskan canned salmon
1 cup shredded Napa cabbage
1/4 cup cilantro leaves, roughly chopped
1 medium carrot, thinly sliced (about 1 cup)
1 medium cucumber, thinly sliced (about 1 cup)
2 tablespoons white miso paste
1 1/2 teaspoons rice wine vinegar
1 teaspoon honey
1 teaspoon sesame oil

Steps:

For the spring rolls: Dip a rice paper wrapper into a bowl of warm water, making sure to wet all sides. Remove the softened and pliable rice paper and place on a clean surface. On the side of the wrapper closest to you add some salmon, cabbage cilantro, carrots and cucumbers. Fold the ends of the rice wrapper over the filling. Tuck the edge closest to you over the filling and continue to roll until it's closed and snug. Repeat with the remaining wrappers and ingredients.
For the sauce: In small bowl mix together 2 tablespoons water, the miso paste, vinegar, honey and sesame oil and stir well to combine.
Serve the spring rolls immediately with the sauce for dipping.

Nutrition Facts : Calories 318 calorie, Fat 4 grams, SaturatedFat 0 grams, Carbohydrate 49 grams, Fiber 3 grams, Protein 22 grams

MISO BEANSPROUT ROLLS

Miso beansprout rolls image

Try these healthy, Asian-inspired omelettes filled with stir-fried vegetables and brown rice. Miso provides energising B vitamins and probiotic bacteria

Provided by Sara Buenfeld

Categories Lunch, Supper

Time 20m

Number Of Ingredients 11

Ingredients

50g brown basmati rice
1 ½ tbsp finely chopped ginger , plus 2 slices
4 tsp rapeseed oil
1 yellow pepper , deseeded and cut into strips
4 garlic cloves , grated
160g beansprouts
4 spring onions , shredded
1 large carrot , cut into thin strips with a julienne peeler
1 red chilli , seeded and chopped (optional)
2 tsp miso paste
4 large eggs

Steps:

Boil the rice with the sliced ginger for 25 mins until tender - use just enough water so that it cooks, but it's not swamped. Drain well and remove the ginger.
Heat 2 tsp oil in a large wok, then stir-fry the chopped ginger, pepper and garlic for about 1 min. Tip in the beansprouts, spring onions, carrots and chilli, if using, then stir-fry until the veg has softened and started to char. Remove from the heat.
Stir the miso with 2 tsp water to dilute it a little, then beat in the eggs. Heat 1 tsp oil in a large non-stick frying pan. Pour in half the egg mixture and scatter over half the rice. Allow the mixture to set to an omelette. While still a little moist, tip half of the vegetables on top and cook for a few seconds more. Carefully roll up, and repeat with the remaining egg, rice and vegetables.

Nutrition Facts : Calories 416 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1 milligram of sodium

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