Vegan Rice Paper Rolls Food

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.

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.

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.