Ontario Chinese Vegetables Roll-Ups

16 35 458
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 6
Ontario Chinese Vegetables Roll-Ups
Health Highlights


1 cup Bean sprouts
1 cup Bok choy (finely shredded)
3 cup Green cabbage (shredded)
1 cup grated Carrots
2 tsp Cornstarch
2 tbsp Garlic (minced)
2 tbsp minced Ginger root
1/2 cup Hoisin sauce, ready-to-serve
1 1/2 cup, shredded Napa cabbage, raw (finely shredded)
3/4 cup Peanuts
2 tbsp Rice wine
2 tsp Sesame oil
2 tbsp Soy sauce
12 small tortilla(s) Wheat flour tortilla
2 tbsp Vegetable oil
1 cup pieces White mushrooms


In order, set green cabbage in container by stove, then container with Chinese cabbage, bok choy, carrots and mushrooms, then container of bean sprouts. Stir together soy sauce, rice wine, sesame oil and cornstarch; set aside as sauce.

Separate tortillas and wrap loosely in tea towel; set in steamer or on rack over simmering water in wok or skillet; steam, covered, for 10 minutes. Turn off heat and let sit until ready to serve.

In wok, heat oil over high heat. Stir‑fry garlic and ginger for 15 seconds. Stir‑fry green cabbage for 2 minutes. Add Chinese cabbage mixture; stir‑fry for 2 minutes. Add bean sprouts and toss for 30 seconds. Add sauce and cook, stirring, until thickened. Mound on warm platter.

To eat, spread warm tortilla with hoisin sauce, sprinkle with peanuts, spoon stir‑fry mixture on top; roll up end and two sides over filling. Enjoy!

Nutrition Facts

Per Portion

Calories 458
Calories from fat 198
Calories from saturated fat 22.5
Total Fat 22.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 11.0 g
Cholesterol 0.6 mg
Sodium 1262 mg
Potassium 566 mg
Total Carbohydrate 54 g
Dietary Fiber 7.5 g
Sugars 10.3 g
Protein 13.5 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 0.5
Vegetables 2.5

Energy sources


Meal Type(s)