Asian Vegetable Wraps with Wasabi Aioli
The original inspiration for Asian Vegetable Wraps with Wasabi Aioli came from the Culinary Institute of America. It has Vegetables wrapped with Parma Ham but I like to have Vegetarian options available. I stuck a few of these wrapped in Prosciutto to pacify the meat eaters but the Veggie version was waaaaay better. I am generally against eating any kind of cured meats, and particularly not a fan of ham but I had to house some European runners and they are just lost without a meat choice and tend to not eat anything other than bread so I now buy a little package of Charcuterie for them and had a few slices leftover. I didn’t actually try the prosciutto wrapped version, but it looked pretty for the picture and went fast on the Asian Appetizer Party Buffet Table. The Wasabi Aioli gives the veggies a nice punch of flavor. It looks pretty spread on the plate and gives the little stacks of vegetables something to stand in.
Asian Vegetable Wraps with Wasabi Aioli
Prep
Cook
Total
Yield 1 dozen
Ingredients
- 2 Large Zucchinis
- 1 Carrot, Julienned thin
- 6-8 Radishes or 1 Daikon Radish, Julienned
- 1 Asian Pear or any Firm Pear, Julienned
- Micro Greens
- AIOLI
- 1/2 cup Mayonnaise
- 2 cloves Garlic (blanched and smashed)
- 1/2 teaspoon Dijon Mustard
- 1-2 teaspoons Wasabi Powder
- 1 teaspoon Soy or Tamari
- 1-2 teaspoons Yuzu or Lemon/Orange Juice Combination
Instructions
- Slice Ribbons off the Zucchini using a peeler or Mandoline. They should not be so thin you can see through them
- Heat a grill pan and grill the Zucchini about 30 Seconds each side until you see charred marks. They should be pliable but not soggy. You want them to be able to stand up when you roll them;
- Cool the Zucchini strips on a wooden board
- Mix the Aioli ingredients well
- Assemble the Zucchini Rolls with a few pieces of the Julienned Vegetables and Pears at one end of a Zucchini with the ends of the Vegetable coming out the top, but aligned at the bottom add a few micro greens so they peek through the top and roll tightly
- Slice the end of the bottom
- Spread a spoonful of the Aioli on a serving plate and arrange the rolls with the flat bottoms anchoring them in the Aioli
Zucchini Wrapped Asian Vegetables with Wasabi Aioli
Zucchini Wrapped Asian Vegetables with Wasabi Aioli
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