Vegetarian Rolls.

Perfectly vegetarian. This recipe is totally customizable.  I’m still perfecting my “wrapping” skills but this is one of our favorite lunches ever!  Totally filling without any of the guilt from a heavy lunch or light dinner.  These would also be super fun to make at a dinner party – think of Vietnamese “tacos”.

Rice paper can be purchased at any Asian market or at some specialty sections of your grocery store.  You want to look for rice/tapioca blend.  Avoid wheat.

The ingredients that you fill these with are totally up to you.  I used sliced avocado, red peppers, brown rice, sprouts, peanuts and slivered carrots.  You can add meat or fish if you prefer.

My tips on working with the rice paper… get a bowl of warm water next to you prep area and soak one sheet at a time for about 30 seconds.  It will become pliable, yet fragile.  Lay it out on a flat, clean surface and fill in your ingredients.  I start with rice and add from there.  Avoid over-filling.  Then for an open top, fold the bottom of the rice paper up and then take one side and fold it over the filling and then repeat with the other side.  Place on a platter.  Repeat until you make as many as you wish to have.  Top with sesame seeds and pickled ginger.

Dipping sauce:

You can use Teriyaki  sauce from the store or I blend 1/4 cup of low sodium Soy Sauce with wasabi paste.  Mix up and dip.

The more you make, the better you get.  I promise, these are super fun and so delicious!

 

— Knead to Cook

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4 Comments

  1. these look awesome! heading to rice and noodles but need to try these, sans peanuts of course for my kiddos. thanks!