RICE PAPER ROLLS WITH MANGO
These vegan rice paper rolls with mango, mint, and avocado with an easy peanut dipping sauce are just perfect for hot summer days.
Provided by Sina
Categories Main Course Side
Time 20m
Number Of Ingredients 20
Steps:
- Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes.
- When you're done cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.
- First make the tofu (it's optional but really yummy): Cut the tofu into thin stripes (about 0.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.
- When you soaked the rice papers, fill them with the veggies and the tofu (if using) and wrap them like a burrito. I think it's best to center the filling and then roll it up and fold in the two side flaps.
- Then make the peanut dipping sauce: In a medium bowl, combine the peanut butter with the soy sauce, the garlic, the warm water, and the sriracha sauce.
- Serve the rice paper rolls with the peanut dipping sauce.
Nutrition Facts : Calories 258 kcal, Carbohydrate 33 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Sodium 359 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 7 g, ServingSize 1 serving
RAINBOW RICE PAPER ROLLS
Escape from a lunchtime sandwich rut with these rice paper rolls. Red cabbage and radishes add a lovely pop of colour, or try iceberg or Little Gem lettuce
Provided by Cassie Best
Categories Lunch
Time 40m
Yield Makes 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 85 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
JERK CHICKEN RICE PAPER ROLLS WITH MANGO SAUCE
Gary Rhodes marvelous take on jerk chicken, refreshing and yummy. Half of the length of the recipe is detailed instructions on how to use the rice paper rolls so don't get scared :D the one hour marinating time isn't included, but apart from that its quick and easy
Provided by MarraMamba
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the onions: put the onion in a saucepan and add the sugar and vinegar. Simmer until the onions have softened and the syrup has cooked down until thickened and sticky. Season and set aside.
- For the mango sauce: heat the oil in a saucepan and fry the diced mango with a pinch of salt for 8-10 minutes, until very soft. Tip the fruit into a liquidiser and blend until smooth. Push through a sieve and stir in the chopped chilli. Leave on one side.
- For the chicken: split the chicken breasts in half horizontally, and using a mallet or the base of a heavy pan, bat out each breast between 2 sheets of plastic until flattened - about 0.5cm thickness.
- Coat the chicken with the jerk sauce and pepper. Leave to marinate in a covered bowl, inside the fridge for an hour or two - overnight if you have the time.
- Preheat a heavy skillet, and cook the chicken on a high heat for about 3 minutes on each side until tender. After cooling the chicken for a minute, cut the meat into thin shreds.
- Fill a large bowl with about 0.5-litre lukewarm water; stir in the vinegar and add salt and the sugar.
- Briefly dip each rice paper wrapper into the warm water. As soon as it softens, lay it out on a damp tea towel, dabbing away any excess water with a paper towel.
- In the centre of each wrapper put a few salad leaves and 2-3 mint leaves. Pile on a generous teaspoon each of shredded carrots, spring onions and cucumber. Top with a heap of shredded chicken. Finish with a sprinkling of pickled red onions and a sprinkling of sesame seeds.
- Fold over the ends of each wrapper and roll around the filling in a cigar shape. Halve each roll for easy handling, and serve with the mango dipping sauce.
Nutrition Facts : Calories 415.7, Fat 19.1, SaturatedFat 4.3, Cholesterol 80, Sodium 105.6, Carbohydrate 34.4, Fiber 3.4, Sugar 25.9, Protein 27.9
RICE-PAPER ROLLS WITH VERMICELLI NOODLES
Make and share this Rice-Paper Rolls With Vermicelli Noodles recipe from Food.com.
Provided by keeney
Categories < 60 Mins
Time 1h
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 10
Steps:
- Soak rice paper wrappers in warm water (one at a time - I use a tin pie plate) for a about 20 seconds or until soft.
- Lay wet wrapper on a tea towel to absorb excess water.
- Starting about 1/3 from bottom of wrapper, create a 3" long row with cilantro leaves, red pepper, yellow pepper, snow peas, bean sprouts, vermicelli noodles and a little ginger.
- Roll up from bottom, turning in sides as you roll.
- Slice each roll in half on a bias and serve with orange chili dipping sauce.
- Seasoned Vermicelli Noodles - in a medium bowl whisk seasme oil and rice wine vinegar together, then toss with cooked vermicelli noodles.
- Orange Chili Dipping Sauce separate entry.
Nutrition Facts : Calories 12.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 1.9, Fiber 0.6, Sugar 0.9, Protein 0.6
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- For the mango cilantro dipping sauce, in a blender, add mango, lemon juice, water, salt and sriracha. Blend until smooth. Add the cilantro and pulse 2-3 times till the cilantro/coriander is chopped very fine, but green specks are still visible. Remove into a bowl and refrigerate till ready to use.
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- Take one rice paper and dip it in the water for 5-10 seconds. Remove the paper and place it flat on the counter. It may still feel crisp, but don't worry it'll soften up pretty quickly. Don't be tempted to dip it for longer than 10 seconds. Place all the veggies and the mint leaves towards one end of the paper, leaving some space to fold.
- If your veggies are placed horizontally across the rice paper, fold both the sides to the center in such a way that they are a bit on the veggies. Now start rolling the sheet as tightly as possible without breaking it.
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- Fill a small saucepan half full with water, add 1 tsp. fine sea salt, and bring to boiling. Add shrimp; slide pan off heat and let stand 3 to 5 minutes or until shrimp are pinkish orange. Drain; let cool. Halve shrimp symmetrically. Season mango with salt.
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