Vegan Rice Paper Rolls
One of my all-time favorite recipes to make!
So fun, simple and creative. You can add just about anything and keep it low cal, healthy, and colorful.
Tip: Do all the prepping first.
INGREDIENTS
- 1 package of spring roll papers
- Collards de-ribbed and slightly blanched, red leaf lettuce, or chard to wrap in rice sheets
- 1 cucumber sliced very thin
- 1 grated or shredded carrot
- 1 bell pepper, red or green cabbage cut into thin slices
- Tofu or tempeh cooked cut into slices (optional) or you may add a chunky homemade hummus.
- ½ avocado cut into slices (optional)
- 1 cup your choice of sprouts
- Anything else that strikes your fancy!
Sauces
The Peanut Sauce
- 1/4 cup of peanut butter
- Rice vinegar
- Water
- Honey
- Sriracha sauce
- Dash of sesame oil
- Dash of soy sauce
- ....adjust amounts to taste
Spicy Sriracha Sauce
- Sriracha sauce
- A touch of ketchup
- A dash of rice vinegar
- Water
- 1/2 teaspoon of chili flakes
- 1/2 teaspoon honey.
- ....adjust amounts to taste
METHOD
Prep all veg first
Heat some water in a large skillet. Turn off the heat.
Place a rice sheet (if you're using the pre-cooked hard sheets) into the water. Let sit for only 7-10 seconds.
Carefully remove sheet with tongs or fingers.
Let drip then carefully spread out rice sheet onto smooth surface or a kitchen towel
First lay collard, red leaf, or chard leaf on top of rice sheet (I also like to add, before the leaf, the thin cucumber slices so you can see them through the paper at the end)
Add other veggies, tofu, tempeh, or hummus (at one end of the wrap)
Start to roll carefully the rice paper, tucking in sides, until completely wrapped.
Enjoy with a peanut sauce or a spicy chili sauce.
To store for a few days, wrap in cling wrap and place in a storage container in the fridge.
Sauces
Whisk up all the ingredients with a fork. Adjust amounts to taste. Play around with the flavors you like!