Rice Paper Rolls

June 10, 2015
I just love the simplicity of this dish; just a load of crunchy freshness, a little rolling skill, and a spicy dip! Or what do you say?

Rice paper rolls (AKA spring rolls) are a great way to keep things raw in your diet, meaning no harm has to be done to your veggies other than to have it cut into thin strips or pretty ribbons. You can literally wrap anything in your rice paper which is what makes it fun because you have the luxury of rainbow-ing up your rolls according to your choice of ingredients! I suggest you use a leafy veg (red cabbage, spinach, romaine, etc.) and try to add other fresh things too such as fruits and beans for more health and goodness. Although the preparation can be a little time-consuming, a good thing about these is you can take them to work or school and eat them mess-free! 

There's really no specific recipe for raw spring rolls but here are the ingredients that I used in this specific dish. I also put the recipe for the dipping sauce below.

Enjoy! xx


Prep time: 20 min
Cook time:
Total time: 20 min


Ingredients

rice paper rolls
green leaf lettuce
kelp noodles (you can use vermicelli if you wish)
mint leaves
mango
carrot
avocado
cucumber
red onion
radish

Dipping sauce:
1/4 tsp chili powder
1 tsp grated ginger
1 tsp coconut sugar
dash of lime juice
drop of sesame oil
2 tbsp low-sodium soy sauce


Method

1. Cut the fruits and veggies into thin strips. You may julienne the carrot and radish if you wish. 
2. To make one roll, lay out a rice paper on a flat surface such as a wide chopping board. Moisten it as instructed on the package.
3. Place a piece/portion of each ingredient in the middle of the paper and then start rolling.
Note: Begin by folding the top and bottom parts of the paper first so as to "tuck" the ingredients in before proceeding to roll a single rotation from either the left or ride side. Make sure to lock everything in tight. You don't want to end up with a soggy roll!
4. Repeat these steps according to the number of rolls you aim to make.
5. Lastly, make your dip by whisking all of its ingredients together in a small bowl.
6. Keep in the fridge to chill/preserve if not serving immediately.

2 comments:

  1. i really love this kind of rolls!! they also have these rolls in a restaurant called PoHoa and i think they got shrimp inside?? and the sauce was made of soybeans?? not sure.... but it was good too!!! I JUST LOVE THIS KIND OF ROLLSSS

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    Replies
    1. Ah yesss! I had lunch with my family there yesterday and got their fresh vegetarian spring rolls for appetizer! It was with peanut sauce though, but still yum! ♥ haha i'll bring some to school in the future!

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