Veggie Burger Summer Roll
1 cup buckwheat flour
1/4 cup pinto beans, pureed
1/4 cup spicy tomato sauce
1 teaspoon baking powder
coconut oil, as needed Wrap:
1 cup fresh spinach
1 small yellow squash, shredded
1 small tomato, chopped
1 teaspoon apple cider vinegar
1/2 teaspoon lemon pepper
8 rice papers
1. To make veggie burgers, mix burger ingredients, stirring well. Form patties from mixture, about 1" thick, then mash them as thin as they will go. Fry on an iron skillet, using the coconut oil, until crisp on both sides.
2. For wrap, sprinkle vegetables with vinegar and lemon pepper. Put 1 rice paper at a time in a large, deep plate of hot water, until it is soft, then place on your plate.
3. Using spatula, divide veggie burger into 4 strips, about 3/4". Top the soft rice paper with a few strips of veggie burger, then a strip of veggies, just enough to be able to wrap it.
4. Put another rice paper in warm water, and wrap from the top side, using 2 papers per wrap. Repeat for the rest of the papers.
Source of recipe: I wrote the recipe.