Rice Paper Veggie Wraps Food

RICE PAPER WRAPS

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.

RICE PAPER VEGGIE WRAPS

Steps:

• Put warm water into a shallow pan large enough to fit a rice paper wrapper. Soak 1 wrapper until softened; carefully transfer to a large cutting board or plate.
• Arrange a portion of beets, carrots, avocado, cucumber, Parmesan cheese, kale, radishes, and sprouts in the center of the wrapper with tips of vegetables extending above the top. Fold the bottom of the wrapper as far over the filling as possible. Fold in each side; place on a plate. Repeat with the remaining wrappers and vegetables.
• Pour 1/4 cup salad dressing into a small bowl; serve alongside 3 wrappers.

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

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.

VEGAN RICE PAPER ROLLS

Steps:

• Prepare a large bowl of hot water to soften rice paper in.
• Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits. Whisk all sauce ingredients until smooth.
• Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
• Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
• Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.

VEGGIE RICE WRAPS WITH ALMOND DIPPING SAUCE

Steps:

• Soak one piece of rice paper in warm water until soft and pattern in paper is less noticeable.
• Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
• Arrange veggies in a row along the centre of rice paper. Add noodles first if using and greens last. Leave about 1 1/2 inches at both ends.
• Fold in edges that meet the veggies and than wrap up sides.
• Place second piece of rice paper in water to soften.
• Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
• Place the first roll along centre of second piece of rice paper and wrap.
• Enjoy with dipping sauce, or with your favourite pesto.
• Place all ingredients in a blender and process until smooth.
• Will keep in a stored container in the fridge for up to five days.
• Can also be used as a salad dressing.

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.

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.

VEGETABLE WRAPS IN VIETNAMESE PAPER

Steps:

• Pre-soak the transparent noodles in a bowl of water, for 8 to 10 minutes (not longer). When soft enough, drain the water and set aside on a colander for mixing in stir fry later. (Note: the noodles are long when softened, do not cut them. Be patient and try to mix them into the stir fry later using a pasta fork .)
• In a large skillet or wok, over medium high heat, add the cooking oil. Saute the onions, garlic and ginger for 1 to 2 minutes, till onions get transparent. Add the fish sauce or Filipino "patis".
• Add the potatoes and carrots to the skillet. Cook till soft for about 8 minutes.
• Then add the green beans and the drained, pre-soaked transparent noodles. Mix the long transparent noodles or "sotanghon" well. Allow the beans and noodles to cook and soften for about 5 minutes.
• Add the peanuts and cabbage to the rest in the skillet. The cabbage will soften in 1 to 2 minutes. Season with salt and pepper. Let the vegetable mixture cool slightly for a minute or 2 for easier handling.
• To assemble the wraps : Pre-soak the Vietnamese rice wrappers in a bowl of water. Soak each wrapper for 30 seconds to soften. Soak them in batches of 2 or 3 at a time. Do not soak longer than this or they get gloppy and can't be used. Take out the wrapper using both hands and spread on a platter. Place about 2 tablespoons of the stir-fried vegetables in the center of the wrapper. Wrap like you would a burrito. Lift the edge closest to you and cover it over the center where the vegetables are. Tuck the left and right sides. Roll the wrapped vegetables away from you. Arrange on a platter, tucking the edges inside within the plate, so the filling does not fall out. Serve warm or chilled with dipping sauces of fish sauce combined with sugar, a spicy sweet sour chili sauce and boiled jasmine white rice.
• Cook's comments: Vietnamese rice paper wrappers are called 'banh trang' and can be found in Asian markets or major groceries. They are staples in Vietnamese food. They are thin, translucent, and average about the size of a tortilla wrap. They're affordable and best, have zero calories. You can try making different kinds of wraps with them and use a variety of fillings - meat, seafood or vegetables in season.
• Recipe Notes: Dipping sauces served on the side are essential to most Asian and Filipino dishes. They give everyone a variety of flavor choices to add to the dish. I usually make my own sweet sour sauce, but for this meal which I had to put together quickly, I opted for the ready-made bottled spicy sauce available in Asian groceries.

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.

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.

EASY BROWN RICE & VEGGIE WRAP

Steps:

• Place tortilla on work surface. Spoon rice onto the center of the tortilla. Top with veggies, avocado, sauce, scallions and cilantro. Roll up the wrap, cut in half and place in a sealable container. Refrigerate until ready to eat. To serve, microwave for 45 seconds to 1 minute to warm through, if desired.

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.