How to: Veggie Rolls

I always loved these little appetizer veggie rolls at Thai/Sushi Restaurants. So it was about time to play around and make my own. They are very easy to make and can be pre-made for a party, as an addition to any dinner or lunch or just as a fresh snack.

You will need:

your choice of vegetables, thinly sliced: For this recipe I have been using carrots, cucumber, avocado, romaine lettuce, arugula, parsley and red pepper.

rice paper (I used “Real Thai Rice paper) and water to soak them in

Instructions:

First, soak rice paper. I filled a bowl (larger than the rice paper) half full with warm water. Then dip 1 rice paper wrapper in the water. Let it soak for approximately 60 seconds. It is supposed to be soft enough to roll without splitting or falling apart. Remove from water and lay flat on a plate. The veggies have to be sliced in thin stripes and placed lengthwise either in the middle of the rice paper or toward the edge. If you place the veggies in the middle it will allow you to fold both sides of the paper inwards. I like placing them toward the edge.

roll-the-rice-paper

It is a bit difficult to roll the rice paper in the beginning  but if you hold the veggies in place while you roll the paper as shown in the picture above it will work fine. Done!

There are so many dips you can serve the veggie rolls with. For this recipe I used Tamari which is a gluten-, and wheat-free soy sauce that is naturally fermented. (Brand: Shoyu Soy Sauce). To add a little spice to it I used Wasabi.

Enjoy!

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