Rainbow Rice Paper Rolls Food

RAINBOW RICE PAPER ROLLS

Steps:

• In a pot add 1 cup sushi rice to 2 cups filtered water. Add a pinch of salt and bring to a boil. Cover with lid and let simmer for 15 minutes, or until cooked. Fluff with a wooden spoon. Cover rice with a kitchen towel and let sit for 10-15 minutes. Optional to scoop the rice into a wide bowl to help cool (keep covered with towel).
• Prepare veg in separate bowls and keep close by. Fill a rimmed plate with warm water and submerge the rice paper sheet for 3-5 seconds. Transfer to work surface and fill the centre with the sushi rice, cabbage, mango, avocado, carrot, green beans and cilantro. (Don't overstuff or it will be difficult to roll). Tuck in the sides of the rice paper and roll away from your body to form a burrito shape. Continue this step until you've used all the rice sheets and veg.
• Make the dip by combining the tahini, tamari, lime juice and salt in a bowl. Add splashes of water to thin (I used about 2 tbsp). Serve with rice paper rolls.

RAINBOW RICE PAPER ROLLS

Steps:

• Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.
• Next, make the dipping sauce by mixing all the ingredients together. Set aside.
• Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it's flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don't overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you're finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.

VEGETARIAN RICEPAPER ROLLS

Steps:

• Prepare veges.
• Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
• Soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a damp tea towel to continue softening. When they are fully soft and pliable they are ready to use.
• Using one softened rice paper sheet at a time. Place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) It's better to under rather than over fill the rolls as they can become difficult to roll.
• Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used. You can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.
• Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. I like to use asian style sweet chilli sauce.