Advertisement -- Learn more about ads on this site.


    BILBY4   45,863
SparkPoints
40,000-49,999 SparkPoints
 
 
Rice paper rolls

Tuesday, January 25, 2011

I've become a fan of rice paper rolls. Easier to make than you might think, they look great and are very versatile. The rolls provide a thin wrap for the filling of your choice; the rice paper has a slightly chewy texture; opaque, you get a pretty good idea of what's inside; think pita pocket with less calories! Rice paper has little taste of its own.

Firstly, ROLLING. There are 3 basic shapes.
- the 'cigar' shape is made like this:
www.mediterrasian.com/cu
isine_of_month_ricepaper.htm

- the 'parcel' shape is made in a similar fashion, BUT start with a square rather rectangular gob of filling and roll up each side equally
- the 'open' style is made like the cigar, but start with the filling in a rectangle that touches one edge of the circle of rice paper. Fold left side toward centre, bottom side toward top, and right side toward centre to seal, leaving one end open at the top. See here:
www.vegfamily.com/vegan-
recipes/appetizers/rice-pa
per-rolls.htm

Another way to make small opens is to do cigars and then cut them in half (at a snazzy angle) to expose the delectable and attractive fillings, voila.

FILLINGS:
Typical Asian-style fillings include
- vegetables: carrots, yam (jicama), red pepper, chinese cabbage, kang kong, green paw-paw, cucumber
- zingy bits: garlic, onion, chilli
- fillers: vermicelli
- protein: tofu, tempeh, nuts, sunflower seeds
- live spices: (Thai) basil leaf, mint leaf, spring onion, coriander, rocket, sprouts
Non-traditional fillings: whitlof, purple cabbage, grated parsnip, slivered almonds, julienned summer squash or zucchini, celery leaves, refried beans, snow peas, raisins, pickled anything, leftover cooked vegetables, etc.
Otherwise you go with whatever you like, don't you? The thing is you can do a bit of a cross-over between stuff you would put in a bowl salad and stuff you would put in a bread roll. Traditional fillings are mostly raw or only lightly cooked; you want the end result to have some crunch about it.

PAUSE, DURING WHICH BLOG ENTRY IS ILLUMINATED BY PHOTO OF TODAY'S LUNCH FEATURING 2 PARCELS, 2 CIGARS AND 1 OPEN ROLL:


SAUCE:
This is a typical kind of dipping sauce to have them with:
www.veggienumnum.com/201
0/01/vegan-rice-paper-rolls/

Otherwise tweak it how you like. Sometimes I just put a splodge - that's a technical term some of you beginners might not know - of sweet chilli sauce inside the roll itself and that's enough for me. These fillings go well with peanuts so a gloppet - another technical term, I'm convinced of that - of peanut butter works great too.

SERVING:
Serve at room temperature. Hence can be prepared beforehand if necessary. Think lunch, lunchbox, healthy and neat-o party snack, dinner entree, etc. If you do the cigar shapes you can tie them up with a chive for an extra flourish (they don't need it to hold together, the rice paper gets tacky and stays stuck just fine on its own). Note: if making rolls for a platter, try to not have them touching or they will stick together like tax fraud to dodgy accountants.

ECONOMICS:
Cheap! A packet of 30 costs me $2. They're the large-ish size, about 22cm diameter. For a man, 5 makes a lunch. For a woman maybe 3. Hence 1 packet goes a long way. No need to keep in fridge, they are dry goods. There are different sizes so if you want to make delicate canape-style rolls that have just a sliver of this and that inside get the ones that are about as big as a bread roll plate.

NUTRITION:
Each rice paper sheet/wrapper (22cm diameter) is 23 calories, 4.5g carbohydrate, 5g protein, 0g fat. Win!

OTHER USES:
This guy suggests using them in place of nori for those who don't like the taste of seaweed:
istaylsugbo.blogspot.com
/2008/05/california-maki-i
n-rice-paper-roll.html

SHARE
  Member Comments About This Blog Post:

SWEDE_SU 6/8/2014 6:16AM

    they look great!

Report Inappropriate Comment
JEANNIE0312 10/22/2013 8:02AM

    I have a pack of these wrappers at home & have used them to make basil rolls when I have asian food. I never thought of using them as a wrap for lunch instead of pitas or bread!!
Thanks for the idea!!!
Jeannie

Report Inappropriate Comment
QUEEN-EYDIE 9/13/2011 6:08AM

    These look fabulous! I can see making these in my very near future, especially while there's still fresh basil in the garden.

Report Inappropriate Comment
EMBBEAR 2/25/2011 1:15AM

    salivating!

Report Inappropriate Comment
RMREEVESOLIS 2/10/2011 11:43PM

    thanks on the suggestions of using the rice paper. I bought a pack since they are gluten free, but I have yet to use them. This gives me plenty of ideas and lets me use less calories doing it! :)

Report Inappropriate Comment
MATEYMATE1 1/30/2011 12:17AM

    I have been looking for a substitute for bread or pita as I am not keen on any. This could be my answer. Thank you for the info. As soon as I go to the smoke I will get some.
Syl

Report Inappropriate Comment
DS9KIE 1/25/2011 9:04AM

    that looks sooo yummy

Report Inappropriate Comment
JUGE300000 1/25/2011 6:31AM

    Sounds good!

emoticon

Report Inappropriate Comment
JUDYFRANCE 1/25/2011 5:43AM

    Fabulous! Thanks for all of the information. I've recently started doing lots of these. My family goes gaga over them. They are so fresh. Here, in France, they are called Spring Rolls - I suppose because of all the springtime veggies inside. Only problem is that it takes some time to make for whole family. I get my kids involved. We set up a factory line and get rollin'.

Report Inappropriate Comment
IMEMINE1 1/25/2011 5:02AM

    Looks so good.

Report Inappropriate Comment

Add Your Comment to the Blog Post


Log in to post a comment.
 


Other Entries by BILBY4