Veggie Rice Rolls
These rice paper rolls are packed full with fresh veggies -- this healthy, vegan recipe will please your taste buds and waistline!
Ingredients:
8-10 circular rice paper sheets
2 Portobello mushrooms, sliced into thick pieces
1/4 cup of rice wine vinegar
2 tbsp. tamari or soy sauce
1 tsp. of toasted sesame oil
1 cup of sugar snap peas, sliced lengthwise
1 red bell pepper, sliced lengthwise
1 package of shredded carrots
3-4 scallions, sliced on an angle
Dipping Sauce Ingredients:
2 tbsp of rice wine vinegar
1 lime, zest and juice
2 tbsp of tahini or all natural peanut butter
1 tsp of toasted sesame oil
2 tbsp of tamari or soy sauce
1 cup of coconut milk
2 tbsp of grated fresh ginger
1 garlic clove, peeled
1 tbsp of honey or Canadian maple syrup (may need more to taste)
1 bunch of cilantro, washed and stems removed
Dipping Sauce Instructions:
Toss all ingredients, except cilantro, into blender or food processor and blend until smooth. Taste using a spoon make sure flavour is balanced with acidity, salt and sweetness -- if not add more vinegar, tamari or maple syrup until flavours are balanced. Add in cilantro bunch and gently pulse until green speckles through the sauce, but don't over pulse or sauce will become a gross brown colour.
Instructions:
In a medium bowl add sliced portobello mushrooms with rice wine vinegar, tamari and toasted sesame oil. Stir and cover with wrap to allow to pickle the mushrooms, for best results marinate for 1-2 hours in fridge. When ready, remove portobellos from fridge and drain off excess liquid. Arrange all sliced veggies including carrots and scallions in bowls for easy access when filling your rolls and wrapping. Fill large bowl with lukewarm water and put one sheet of rice paper in the warm bowl at a time. Wait 1-2 minutes until rice paper becomes pliable, but not so soft that it tears. Then remove the sheet holding it perpendicular to the water bowl so the access water runs off. Place the damp rice paper sheet on a flat surface and begin filling with 1-2 pieces of mushrooms, peas, peppers, carrots and scallions. Wrap the rice paper burrito style, when you get to the final side, gently pull the rice paper to tightly seal the roll (this will most likely take a few tries, and can be frustrating at first -- but stick with it!!). Continue wrapping all rice paper rolls until rice paper and ingredients are used up. Place rolls on a serving tray and cover with wrap and store in the fridge until ready to eat.
When ready to eat, slice each roll in half and display with the veggies facing out to impress your guests with the array of bright colours. Serve with dipping sauce and enjoy!
8-10 circular rice paper sheets
2 Portobello mushrooms, sliced into thick pieces
1/4 cup of rice wine vinegar
2 tbsp. tamari or soy sauce
1 tsp. of toasted sesame oil
1 cup of sugar snap peas, sliced lengthwise
1 red bell pepper, sliced lengthwise
1 package of shredded carrots
3-4 scallions, sliced on an angle
Dipping Sauce Ingredients:
2 tbsp of rice wine vinegar
1 lime, zest and juice
2 tbsp of tahini or all natural peanut butter
1 tsp of toasted sesame oil
2 tbsp of tamari or soy sauce
1 cup of coconut milk
2 tbsp of grated fresh ginger
1 garlic clove, peeled
1 tbsp of honey or Canadian maple syrup (may need more to taste)
1 bunch of cilantro, washed and stems removed
Dipping Sauce Instructions:
Toss all ingredients, except cilantro, into blender or food processor and blend until smooth. Taste using a spoon make sure flavour is balanced with acidity, salt and sweetness -- if not add more vinegar, tamari or maple syrup until flavours are balanced. Add in cilantro bunch and gently pulse until green speckles through the sauce, but don't over pulse or sauce will become a gross brown colour.
Instructions:
In a medium bowl add sliced portobello mushrooms with rice wine vinegar, tamari and toasted sesame oil. Stir and cover with wrap to allow to pickle the mushrooms, for best results marinate for 1-2 hours in fridge. When ready, remove portobellos from fridge and drain off excess liquid. Arrange all sliced veggies including carrots and scallions in bowls for easy access when filling your rolls and wrapping. Fill large bowl with lukewarm water and put one sheet of rice paper in the warm bowl at a time. Wait 1-2 minutes until rice paper becomes pliable, but not so soft that it tears. Then remove the sheet holding it perpendicular to the water bowl so the access water runs off. Place the damp rice paper sheet on a flat surface and begin filling with 1-2 pieces of mushrooms, peas, peppers, carrots and scallions. Wrap the rice paper burrito style, when you get to the final side, gently pull the rice paper to tightly seal the roll (this will most likely take a few tries, and can be frustrating at first -- but stick with it!!). Continue wrapping all rice paper rolls until rice paper and ingredients are used up. Place rolls on a serving tray and cover with wrap and store in the fridge until ready to eat.When ready to eat, slice each roll in half and display with the veggies facing out to impress your guests with the array of bright colours. Serve with dipping sauce and enjoy!
Comments
Post a Comment