30 Jul Raw Shiso Wraps – Two Ways (Vegan, Vegetarian, Gluten Free)
Raw Shiso Wraps – Two Ways
When I came across the most gorgeous Shiso leaves I’ve ever seen at the market last week, vibrant purple on one side and a deep green on the other, I bought three bunches (having absolutely no idea what to do with them at the time). Shiso is the Japanese name for an annual herb called Perilla, a leaf generally classified in the mint family that has slight citrus and basil notes as well. You can eat it raw or cooked, and I find as a general rule to use it anywhere you would use mint or basil. Since my over-purchase, I’ve made shiso miso soup, shiso tempura, pickled shiso, shiso cocktails, shiso salads, and more. The most successful of my experiments: Shiso Wraps. Here are the recipes for two of my favorites, the first has a California market flair with goat cheese, apricots, almonds and jalapenos; the second a more traditional Asian flavor profile of Enoki mushrooms, red cabbage, soy sauce, Thai basil, and mint. Have any other favorite shiso wrap fillings? Drop me a comment and share (I still have more left!).
- 1 Package of Soy Wrappers (You will only use 3). I purchased from Whole Foods, or you can order here: http://www.yamamotoyama.com/soywrapper.html
- 1 Package of Enoki Mushrooms, cleaned, roots removed, and seperated
- 1 Cup Red Cabbage, finely shredded (on a mandolin)
- 3 Teaspoons of Soy Sauce and 1 Teaspoon Sesame Oil, whisked to combine
- 1/2 Cup Thai Basil, chiffonaded
- 1/2 Cup Mint, chiffonaded
- Sesame Seeds to Garnish
- Divide your ingredients into 3 piles. Line the bottom third of each soy wrapper with shiso leaves, top with cabbage, mushrooms, basil, mint, soy sauce, and sesame. Roll wrapper tightly like a burrito, seal wrapper by wetting the soy wrap at the seam. Slice in half on an angle.
- 1 5 Oz Log of Goat Cheese
- 1 Jalapeno, finely diced
- 1 Teaspoon Salt
- 2 Fresh Apricots, sliced or finely diced
- 1/4 Cup Toasted Sliced Almonds
- Blend goat cheese, salt, and jalapenos in a small food processor until whipped. Spread 1 Tablespoon of goat cheese mix width wise across the bottom third of the shiso leaf. Top with almonds and apricots. Fold bottom of leaf up, then fold the left to the center and the right to the center, placing a small amount of goat cheese on the seam to seal.