Vegetable Rice Paper Rolls Food

CRUNCHY VEGGIE RICE PAPER WRAPS

Crunchy Veggie Rice Paper Wraps image

I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 15 rolls

Number Of Ingredients 9

Ingredients

15 rice paper sheets (6 inch)
1/2 cup green cabbage, finely chopped
1/2 cup fresh carrot, finely chopped
1/2 cup sweet onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup sweet green pepper, chopped
3 tablespoons black sesame seeds
5 ounces imitation crabmeat (optional) or 5 ounces shrimp, chopped (optional)
oriental sweet chili sauce (or any other favorite spicy sauce, allow 1/2 - 1 tsp per roll)

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.

Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5

VEGETABLE RICE PAPER ROLLS

Vegetable Rice Paper Rolls image

These rolls are very delicious, easy to make and low fat. Fab as a starter, and people are always very impressed. They can be served cold, but I prefer to perpare them in advance, leave them in the fridge covered with a wet tea towel and then steam them for two minutes just before serving. I like to serve them with a sweet chili sauce and vietnamese coleslaw (I shall post this recipe also).

Provided by Ferng

Categories Vegetable

Time 32m

Yield 16 rolls, 4 serving(s)

Number Of Ingredients 11

Ingredients

30 g rice vermicelli
1 cup cabbage, shredded
1 carrot, grated
1 tablespoon coriander, chopped
1 spring onion, chopped
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon caster sugar
1/2 teaspoon salt
1 garlic clove, minced
18 sheets circular rice paper

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.

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