GABY'S RICE PAPER WRAPS
This is a very simple and healthy lunch/snack my daughter Gaby makes, of course you can make as many as you please.
Provided by Monika Rosales
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. prepare all the ingredients, in a shallow dish soak the rice paper for about 30 seconds each side, until pliable, if you over soak it will become difficult to work with.
- 2. Lay on flat surface and begin by placing a leaf of boston lettuce,in the middle fill with the rest of the ingredients and fold up, then fold each side, then roll up to seal.
- 3. serve with sweet chili sauce to dip...Enjoy
VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)
Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Starter
Time 20m
Number Of Ingredients 12
Steps:
- Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
- Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
- Peel the prawns, slice in half lengthwise and devein (watch video).
- Remove the crunchy core of the lettuce leaves (watch video).
- Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
- Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
- Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
- Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
- On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
- Place the lettuce bundle with the seam side down onto the middle of the rice paper.
- Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
- If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
- Serve immediately with the peanut dipping sauce.
Nutrition Facts : ServingSize 93 g, Calories 135 kcal, Carbohydrate 19.2 g, Protein 11.5 g, Fat 1.1 g, Cholesterol 75 mg, Sodium 201 mg, UnsaturatedFat 1.1 g
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.
BUILD YOUR OWN RICE PAPER WRAPPERS
This dish is great to serve for 2 or more guests - they'll have fun building their own Asian rolls! It's a good idea, as the host, to prepare 6 or 8 ahead of time but it is important that they are covered with a damp cloth so as not to allow the rice paper to dry out. They are light, delicate and very, very tasty. You may wish to vary some of the ingredients by using some toasted sesame seeds, bamboo shoots or Peking duck.
Provided by CountryLady
Categories Lunch/Snacks
Time 15m
Yield 2-6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange the shredded lettuce or bok choy in the centre of a large serving platter, board or tray.
- Place the carrots, cucumber, bean sprouts, spinach, mango, mushrooms, peanuts, herbs, shrimp and chicken in individual piles or bowls around the lettuce or bok choy.
- Place a small, damp terry cloth towel on each serving plate to make the rolling of the wrapper a little easier- your guest can also use it to wipe their fingers as they build their personal rice paper wrappers.
- Fill a medium-sized clean bowl with warm water in which you and your guests can dip the rice paper for 2 to 3 seconds until soft and limp.
- Gently remove and place the rice paper onto a damp terry cloth towel on your serving plate.
- Fill your rice paper wrapper with your choice of ingredients.
- Fold in the ends and roll.
- The key is not to overfill each wrapper.
- Serve a choice of dips such as Garlic Dipping Sauce (#72050), Ginger Sauce (#72051) , sweet and sour, or hot chilli dips.
Nutrition Facts : Calories 360.2, Fat 15.1, SaturatedFat 2.2, Sodium 302.1, Carbohydrate 54, Fiber 10.3, Sugar 37.7, Protein 11.5
RICE PAPER WRAPS
Make these rice paper wraps for an easy snack or appetizer. Kids will love them and they're wholesome, too, filled with plenty of protein and veg
Provided by Lulu Grimes
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 23m
Number Of Ingredients 9
Steps:
- Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
- Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
- Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
- Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.
Nutrition Facts : Calories 125 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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