Vibrant Vegetable Wraps: A Special Birthday Feast
Colorful Vegetable Wraps Recipe for a Husband’s Birthday
It’s June 21st, my husband’s birthday! While we celebrated with the children last week, my youngest sister-in-law and her family, who live nearby, came over to join the festivities. On this special day, create a bountiful table with these visually appealing and deliciously refreshing vegetable wraps.
Main Ingredients
- 10 sheets of pickled radish wraps (Mu Saengchae)
- 100g of seaweed (Soe Miyeok)
- 1 yellow bell pepper
- 1 red bell pepper
- 1 cucumber
- 15 imitation crab sticks (Kkami)
Cooking Instructions
Step 1
Prepare the fresh vegetables: Wash the yellow and red bell peppers, and the cucumber thoroughly. Slice them thinly into julienne strips, avoiding the seeded core. This ensures a neat appearance and pleasant texture when wrapped.
Step 2
Prepare the imitation crab: Instead of shredding the imitation crab sticks, cut them lengthwise into halves or thirds to create long, elegant pieces for the wraps. This helps them hold their shape within the wrap.
Step 3
Prepare the seaweed and radish wraps: Rinse the salted seaweed (Soe Miyeok) several times under cold water to remove excess salt. Blanch the desalted seaweed in boiling water until tender, then rinse with cold water and drain well. Gently pat the pickled radish wraps dry after removing them from their packaging.
Step 4
Assemble the wraps: Lay a sheet of pickled radish wrap flat. Place a portion of the prepared seaweed on top, followed by the julienned bell peppers, cucumber, and imitation crab sticks. Roll the wrap tightly, similar to making a sushi roll, ensuring the filling stays in place.
Step 5
Finish and serve: Slice the completed vegetable wraps into bite-sized pieces and arrange them neatly on a serving plate. Serve with mustard sauce on the side, and sprinkle with sesame seeds for a final touch of flavor and visual appeal. These vibrant wraps will be a delightful addition to your festive table.
