Korean Spicy Lentil Rice Wraps Recipe

About this recipe

Flavorful lentil-stuffed wraps with a spicy gochujang sauce, packed with protein and vibrant vegetables.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 500G Biona Organic Long Grain Italian White Rice
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce

Instructions

1. 1. Rinse and cook the red lentils in boiling water until tender, about 15 minutes, then drain.
2. 2. Grate the carrot and slice the cucumber into thin strips for the wrap filling.
3. 3. In a small bowl, mix gochujang paste, soy sauce, rice vinegar, sesame oil, and minced garlic to create a spicy sauce.
4. 4. Combine the cooked lentils with the spicy sauce, mixing thoroughly to coat evenly.
5. 5. Dip rice paper sheets in warm water for 10 seconds to soften, then lay them flat on a clean surface.
6. 6. Place a portion of cooked rice, lentil mixture, grated carrot, and cucumber strips onto each rice paper sheet.
7. 7. Fold the sides of the rice paper inward, then roll tightly to form wraps, sealing the edges as you go.
8. 8. Sprinkle sesame seeds and chopped spring onions over the wraps for garnish.
9. 9. Serve the wraps immediately or refrigerate for up to 1 hour before enjoying.