1. Rinse the peas well and then throw them in a medium pot with the water and a pinch of salt and bring them to a boil. Reduce the heat and let those little peas simmer until they are tender, 10 to 15 minutes (this is where I left them WAY too long so set your phone timer). Once the peas are done drain and rinse them.
2. While the peas are cooking, mix together all the ingredients for the dipping sauce in a small bowl.
3. Grab a big wok or skillet and heat the oil over medium heat. Add the shallots and sauté until they start to turn golden, about 3 minutes. Add the ginger and green onions and let it all cook together for another 30 seconds. Add the split peas and carrots, toss, then add the rice vinegar and soy sauce. Let that simmer together for another 30 seconds while you stir. Add the toasted sesame oil and then turn off the heat.
4. Serve the filling warm or at room temperature with a bunch of lettuce leaves to use as leafy tortillas. Keep the dipping sauce on the side for extra yumminess.
Other flavors that go well with this recipe: cilantro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Wrap (68g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 6 (60%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 114.4mg||4 %|
|Potassium 27.3mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.3g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!