Irrespective of whether you’re a busy parent, or a professional with a hectic work schedule, making time to throw together delicious and simple meals is a challenge we battle on an everyday basis. With the summer creeping in slow, just the thought of toiling for hours and stirring pots in a hot kitchen can make one feel like it is an uphill challenge. Enter rice paper rolls – extremely simple and refreshing from the crunch of vegetables, cooked protein and one of the most versatile dishes to make.
They’re not only a work of moments, but also extremely flexible in terms of what you choose to put inside each rice wrapper. The formula is classic – go tofu or tempeh if you’re vegan, shrimp and salmon if you’re pescatarian and with chicken or turkey if you’re an omnivore. Combine with julienne of shredded cabbage, carrots, cucumber or lettuce and add some fresh herbs for flavour; roll it up and dip in a spicy sauce to enjoy. We came up with three variations of these delicious rolls so that every time you make them, you can play around with colours, flavours and textures and continue to find it as fun and surprising each time around.
Recipe:
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Ingredients [Option 01]
Image Credits: Taste
- 3-4 rice paper sheets
- ¼ packet rice noodles
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- ½ cucumber, sliced thinly
- 4-5 sprigs fresh coriander
- ¼ carrot, julienned
- 150 grams poached shrimp
- Salt and pepper to taste
Method
- Soak the rice noodles in hot water for 7-10 minutes and drain. Run under a cold water tap to prevent overcooking.
- Add the drained noodles to a bowl and season with soy sauce, fish sauce, salt and pepper. Add the veggies to the noodles and combine thoroughly.
- Moisten the rice paper sheets in room temperature water and place on a soft, clean cloth to allow the excess water to dry out.
- Add the noodles and veggie mix in the centre, followed by 2-3 pieces of poached shrimp per roll and a sprig of fresh coriander. Bring the open ends of the rice paper together and roll into a firm cylinder.
- Cut into 2-3 pieces and serve cold or at room temperature with a dipping sauce of your choice.
Ingredients [Option 02]
- 3-4 rice paper sheets
- 100 grams sliced tofu
- ½ mango, sliced
- 1 cucumber, sliced
- ¼ cup shredded lettuce
- ½ bell pepper, sliced
Method
- Follow the same method as mentioned for option 01 to wet the rice paper rolls. Once done, layer the sliced tofu, mango, cucumber, bell pepper and lettuce in the centre.
- Sprinkle a pinch of salt and drizzle a few drops of soy sauce before rolling into cylinders. Slice into 2-3 pieces and enjoy at room temperature, with a dip of choice.
Ingredients [Option 03]
- 3-4 rice paper sheets
- ½ cup shredded cooked chicken
- 2 spring onions, chopped
- 4-5 sprigs fresh mint leaves
- 1 teaspoon vinegar
- 1 teaspoon soy sauce
- ½ cup shredded lettuce
- ¼ cup chopped carrots
Method
- Follow the same method as mentioned for option 01 to wet the rice paper rolls. Layer the chicken, mint leaves and carrots in the centre of the rice paper sheet.
- Toss the lettuce with soy sauce and vinegar and add the dressed lettuce to the roll. Sprinkle some spring onions on top and roll into cylinders. Cut into bite-sized pieces and serve cold, with a dipping sauce of choice.