Rice Paper Wraps With Vegetables Recipes

VEGETARIAN RICE PAPER ROLLS

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.

RICE PAPER ROLLS

Steps:

• In a small saucepan, saute the garlic and pepper flakes in oil for 1-2 minutes or until garlic is tender. Add the water, peanut butter, hoisin sauce and tomato paste; cook and stir for 2-4 minutes or until thickened. Remove from the heat; set aside., For rolls, cook noodles according to package directions. Drain and rinse in cold water; drain well. Add hoisin sauce if desired; toss to coat. In a small bowl, combine the red pepper, cucumber and carrot. Set aside noodles and vegetables., Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer vegetables and noodles down the center; top with peanuts and, if desired, cilantro. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half; serve with peanut sauce.

VEGETABLE RICE PAPER ROLLS

Steps:

• Firstly, mix the rice vinegar, water, caster sugar, salt and garlic in a large bowl and leave to sit.
• Soak the rice vermicelli in boiling water for about 10 minutes, until it is no longer hard (but not soggy!).
• Add the noodles, cabbage, carrot, coriander and spring onions to the dressing and mix well.
• Now set up your production line- get a flat bowl and fill it with hot water. Take a rice paper sheet and soak it in the water until it's soft- about 15 seconds.
• remove it from the water and place on a clean tea towel. Spoon some of the mixture onto the rice paper.
• Fold in the bottom first, then the sides, and roll to form a cigar shape.
• Continue the same with the rest of the rolls.
• These can be prepared well in advance and stored in the fridge under a wet tea towel- see the recipe description above for serving suggestions.

VEGGIE BROWN RICE WRAPS

Steps:

• In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.

CRUNCHY VEGGIE RICE PAPER WRAPS

Steps:

• Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
• When it is pliable it is ready, remove that one from the water and drop in another one.
• Lay out a couple of paper towels and place the softened wrap on the towel.
• Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
• Fold up the bottom then fold in the sides and roll to form a sealed roll.
• Allow 3-5 per serving.