Spiced mung bean wraps
These spiced mung bean wraps are similar to the lentil wraps I usually make and they are just as delicious. These warps are also vegan, low-carb and gluten-free, full of fiber and other nutrients. Serve them with dips or on the side of soups & stews or use them instead of tortilla wraps.
Ingredients
Method
- Soak the beans overnight, then rinse under cold water.
- Put them in a blender and add about a cupful of water.
- Add the garlic, turmeric, ginger, coriander leaves, salt and peppercorn.
- Blend until you have a smooth batter, similar to single cream. Mix in a spoonful of vegetable oil (this is optional).
- Lightly spray or grease a non-stick pancake or frying pan with oil. It is important to use a non-stick pan, otherwise the batter will stick to the pan!
- Heat the pan over medium heat.
- Spoon some batter into the hot pan and, using the back of the spoon, spread it out evenly into a circle.
- Cook for about 3-4 minutes or until the surface is no longer wet and the wrap can be easily moved with a spatula.
- Flip the bean wrap and cook for another 2-3 minutes.
- Place the wrap on a plate with a spatula then make more wraps, using up all the batter.
- Serve at room temperature.