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Asian Veggie Wrap

Asian Veggie Wrap

  • 1 large head of broccoli cut into 8 pieces
  • 1 small red pepper sliced thin
  • 1 small green pepper sliced thin
  • 1 cup Asian sesame ginger salad dressing (store bought)
  • 4 large yellow squash
  • Chopped almonds or peanuts (optional)


  1. Steam vegetables for 5 minutes and immediately toss in salad dressing while still warm. 
  2. Let veggies cool in the refrigerator. Meanwhile, make sheets from the squash according to VASTA instructions and cut into 8 pieces each 9" long.
  3. Fill a large pan with water and bring to a boil. 
  4. Using tongs, dip the squash sheets one at a time into the hot water for about 30 seconds each. 
  5. Lay sheets on a flat surface or cutting board and let cool for 5 minutes. 
  6. Take cold veggies and divide them equally among the sheets. Add almonds or peanuts if desired. 
  7. Roll up and place on serving dish seam side down.
  8. Makes 4 servings, 2 each