RICE PAPER TACO RECIPES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line a baking sheet with parchment paper.
• Drain the Chickpeas (2 can) and toss in a bowl with Tamari Soy Sauce (3 tablespoon), Granulated Sugar (3 tablespoon), Neutral Oil (2 tablespoon), Ground Ginger (1 teaspoon), Crushed Red Pepper Flakes (1 teaspoon).
• Spread chickpeas on baking sheet and roast for 30 minutes, tossing the chickpeas every 10 minutes so they roast evenly.
• While the chickpeas roast in the oven, add the Earthbound Farm Asian Salad Kit (1 package), dressing and crunchy toppings to a bowl and toss to combine.
• Slice 1/4 inch off of each end of a Lime (to taste) and cut it in half, lengthwise. Set one of the halves cut side-down?? on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
• Heat a pan over medium heat with enough oil to fully cover the bottom of the pan. The amount needed varies based on the size of your pan, but about 1/8" depth of oil should be sufficient.
• Once the oil is nice and hot, place one piece of Rice Paper Wrapper (12) on top of the oil, holding the center of the paper down with a spatula as the paper fries - the edges will slightly curl and the paper is done cooking when it has turned white & puffy all over (this literally takes a matter of seconds if your oil is the correct temperature).
• Place fried rice paper shells on a paper towel-lined baking sheet to absorb any excess oil & continue to fry the rice papers, adding oil to the pan as needed.
• Once the chickpeas are done roasting, assemble the tacos by filling each rice paper taco shell with some of the Asian chopped salad, a scoop of chickpeas, Avocado (1), Fresh Cilantro (1/2 cup), and serve with a Lime Wedge. Serve and enjoy!

Steps:

• Make the kimchee by adding the salt to water. Add in the won bok and soak for 2 hrs. Drain the mix and add in the remaining kim chee ingredients. Let stand for 2 hours. 2. To make the poke: Chop 2 c. of kim chee into fine pcs and mix with ahi, onion, shoyu and sesame oil. 3. Make the 'taco' shells. Pour 4 inches of oil into a deep skillet or possibly pot and heat till bubbling.Toss in a rice paper sheet. Use a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs.; the rice paper should be translucent/soft and bubbled. Remove and drain. Proceed with the rest of the rice paper. 4. Make the avocado sauce by combining all the ingredients and whirl in a blender or possibly processor till smooth. (To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce till needed.) 5. Fill the shells with the kim chee mix and serve with avocado sauce.