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Asian Bean and Rice Rolls

Angela Litzinger at angelaskitchen.com
Course dairy free, gfcf, gluten free, vegan, vegetarian
Servings 8

Ingredients
  

  • 2 cups medium grain rice such as sushi rice or jasmine rice
  • 1/4 cup rice vinegar or white distilled vinegar
  • 2 Tbs. dry cooking sherry
  • 1 Tbs. plus 1 tsp. sugar
  • 2 Tbs. lemon zest
  • 1/4 cup plus 2 Tbs. pine nuts or slivered almonds
  • 1 Tbs. plus 1 tsp. dark sesame oil
  • 1 cup snow peas diagonally sliced
  • 1-1/2 tsp. ground ginger
  • 2 Tbs. water
  • 2 – 15 oz. cans red beans or light red kidney beans, rinsed and drained
  • 1 cup cucumber chopped and seeded
  • 2 oranges peeled, seeded, coarsely chopped
  • 4 green onions and tops, thinly sliced
  • 1/4 tsp. salt or to taste
  • 1/4 tsp. white pepper
  • 24 Boston lettuce leaves or other leaf lettuce

Instructions
 

  • Cook rice according to package directions. Heat vinegar, sherry, sugar, and lemon rind in small saucepan over medium heat until sugar is melted, about 1 minute. Drizzle vinegar mixture over rice and toss. While rice is cooking, cook pine nuts in sesame oil in small skillet over medium heat until toasted, about 2 minutes; remove from skillet. Add snow peas, ginger, and water to skillet; cook, covered, over medium heat until snow peas are crisp-tender, 2 to 3 minutes. Stir pine nuts, snow peas, ginger, beans, cucumber, orange, and green onions into rice. Season to taste with salt and pepper. Serve warm, or refrigerate and serve chilled; spoon an equal portion of packed rice mixture onto each lettuce leaf and roll up.