Mar 29, 2012

VIETNAMESE RICE PAPER ROLLS

oh so healthy, oh so fresh and oh so vegan! with a little bit of prep and some fiddly folding you can smash a bunch together for lunch or a snack. 

how? 

medium sized rice paper 
2 carrots, thinly sliced into batons
1 cucumber, thinly slice into batons with seeds removed
5 small spring onions, thinly sliced
1/4 of a large red capsium, thinly sliced into batons
6 oyster mushrooms, thinly sliced
handful of fresh coriander, roughly chopped or torn

combine the vegetables. place the rice paper, sheet by sheet, into a 'bath' of warm water to soften. remove and place onto a dry chopping board. 

place some of the mixed vegetable filling into the middle of the rice paper. fold one edge over the filling and then the two sides in. continue by rolling the rice paper covered filling toward the other edge and you're done! 

leave to dry out a little (2 mins) and enjoy with a simple dipping sauce of soy and rice wine or pre-made sweet chilli - yum! 

other great fillings include:
- rice stick noodles (pre-cooked and cooled)
- straw mushrooms
- a strategically placed mint leaf just before you finish the rolling process

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