VEGETARIAN RICE PAPER ROLLS
Vegetarian Rice Paper Rolls filled with spicy tofu, fresh veggies and vermicelli noodles are great for a light lunch or dinner. These summer rolls are a veggie twist on the beloved Vietnamese rice paper rolls. Suitable for both vegetarians and vegans.
Provided by Cassie Heilbron
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water. Dip a rice paper wrapper in the water for 20 seconds or until softened, then lay the wrapper on top of the damp tea towel.
- Pile your fillings up in the middle bottom of the wrapper (be careful not to overload), then fold the bottom and sides of the wrapper over the fillings like an envelope. Roll up tightly and set aside. *NOTE this step is clearly demonstrated in step by step photos in this post*
- Repeat with the remaining wrappers and filling ingredients.
- Serve with peanut hoisin dipping sauce.
Nutrition Facts : Calories 124 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 169 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
RICE PAPER WRAPS WITH VEGETABLES
Steps:
- In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
- To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
- In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
- Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.
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- PREPARE ROLLS AND SLAW Grate carrots and finely slice spring onions. Finely shred cabbage and roughly chop coriander. Crush garlic. Roughly chop peanuts.
- Place half of the carrot, spring onions, cabbage and coriander in a large bowl (this is for the slaw).
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- Cook rice noodles according to package instructions. Rinse under cold water and drain over a colander.
- In the meantime, prepare the peanut dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Taste and adjust flavors as needed. Keep refrigerated until ready to serve.
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