Vegetarian Filled Rice Paper Rolls

Rice paper rolls are a bit fiddly but I think they are SO worth it. 

With vegetables (or meat) wrapped in a wafer thin pancake type of rolls, there is no limit to your imagination when creating different versions of these!

They are generally with Asian inspired vegetables, however you could really making anything inside these tiny paper thin pancakes.  I have even made a dessert using them, and they were delicious as the pancake is not sweet and the sweet of a dessert balances it out to give a great sweet!

They can also be vegetarian or not!  They are often made with prawns, which is a recipe I often make, however in this instance I decided to be "vegetarian" for the night!  My partner is a meat and veggies person, and was not impressed that I left out the meat part, however he even admitted that they tasted very good.

If you do not eat fish, simply leave the tuna out of this recipe, however the tuna makes it extra healthy as it is packed with Omega3 which has many health benefits.

Rice paper rolls are freely available now in supermarkets, and these are really a bit similar to a spring roll except they are far healthier as they are not deep fried as most spring rolls are.  They are also known as Vietnamese rice paper rolls, and they are very easy to use as they need no cooking.  You just need to wet them and this causes them to loose their stiffness and go soggy and able to roll around anything.

They are always very small and are great also as an entre, or even as a lunch.  Many of them can also be eaten either hot or cold which makes them even more versatile.

These vegetarian rice paper rolls are quite easy to make as long as you handle the rice paper correctly.  The rice paper DOES stick to itself quite easily which can be annoying, but once you get the hang of using them, they are fast to make.

The ingredients are healthy, low fat, and the dipping sauce gives it an extra flavour.

Preparation Time:  20 minutes
Cooking Time: 5 minutes
Makes: 2 servings

Ingredients
1 bunch broccolini
8 rice papers
bit of lettuce
1 avocado, sliced
1 spring onion, sliced
2 cans 95 g tuna, drained
8 snow peas, sliced
2 tbsp soy sauce
2 tsp lime juice
bit of sugar

Instructions
Blanch the broccolini in boiling water.

Cut the broccolini length-ways.

Have all the vegetables and the drained tuna in one spot ready to use.  I left the avocado till last so that it would not discolour, and then put a bit of lemon on it to stop it discolouring.

Boil some water and put it in a flat dish. Dip one rice paper pancake at a time, but do not leave them in water - just dip in for a few seconds. Drain them over the dish, and place them on surface ready for filling - one at a time only.

Place on a flat surface and add the chopped ingredients to the side and fairly close to the bottom.
They are now ready to roll up
Fold over the bottom of the rice paper, and the side nearest to you, and tightly fold the rice paper over the ingredients.

Seal the ends of each one.  This is all very easy as the rice paper sticks easily to itself, as mentioned above.

Repeat with the remaining rice paper and ingredients.

For the sauce, mix the soy, a bit of sugar and lime juice, and you could also add a bit of chill to give it a kick, if desired.

Serve immediately, and can be re heated at a later date, or eaten cold.  These morsels are also great for lunch boxes.

Comments

  1. Delighted to see my favourite fruit, Avacado used! I have never attempted a dish like this yet, but I'm motivated to by your easy to follow recipe and helpful photos.

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