rainbow rice paper rolls
Rice paper rolls are perhaps my favorite way to eat salad. I guess I just like wrapping my food up into little parcels, haha. The filling in super flexible. I like to make sure to include a variety of colors so I am getting a good mix of nutrients. Textures include some soft ingredients like avocado or mango and crisp ingredients like carrots, bell peppers, beets, radishes, or cucumbers. I always like to include leafy greens to bulk up each roll too. Take care that the filling isn't too thick, any hard edges may tear the wrapper as you are rolling. These are best prepared an hour or so before serving.
(Makes 12 rolls, serves 4)
1 carrot, thin rounds
1 chioggia beet, cut into matchsticks
1 watermelon radish, cut into matchsticks
1 avocado or mango, peeled and sliced
1 bell pepper, sliced
2 mini cucumbers, sliced lengthwise
3 cups kale or lettuce, finely shredded
1 cup red cabbage, finely shredded
Microgreens or herbs
Small Vietnamese Spring roll wrappers*
In a wide, shallow-rimmed dish filled with warm water, submerge one rice paper wrapper for 20-30 seconds, until softened. Lift out onto a clean, non-porous surface, like a dinner plate.
Fold one edge of the wrapper over 1/2" (13mm) Lay the filling in a narrow stack perpendicular to this fold so that some of the veggies are sticking out. Start with Don’t overfill it, or it will be difficult to close. Lift the edge opposite to your first fold and fold it over the bottom tips of the veggies, towards the center of the wrapper. Then bundle this all up by rolling it from bottom to top making sure the bottom edge stays tucked in and the filling is securely wrapped. Repeat with remaining wrappers.
*You can use large rice paper wrappers and wrap up all sides, rolling it up like a burrito. Cut it on a bias to serve. If you want to be plastic free, blanch collard or kale leaves for 1 minute in boiling water, and then into an ice bath. Dry and roll.
SPICY PEANUT DIPPING SAUCE
1/2 cup (60g) unsalted peanuts
1 Tbsp maple syrup
1 Tbsp low-sodium tamari or soy sauce
1/2" (13 mm) stem fresh gingerroot, peeled
1 clove garlic, peeled
1/4 cup (60 ml) water
1/4-1/2 tsp cayenne pepper
Blend until smooth.
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