Advertisement -- Learn more about ads on this site.
BILBY4
40,000-49,999 SparkPoints 46,844
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 This Post With Others
Member Comments About This Blog Post
  • LCERTUCHE
    I'm glad I read this blog. I've been thinking about trying some rice paper. I'm thinking taco filling. I love anything with beans and veggies. I saw where Ellen DeGeneres personal chef made fake fried chicken out of seitan and rice papers. It was interesting but too much oil for me. Thanks for the information.
    454 days ago
  • SWEDE_SU
    they look great!
    844 days ago
  • JEANNIE0312
    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
    1073 days ago
  • QUEEN-EYDIE
    These look fabulous! I can see making these in my very near future, especially while there's still fresh basil in the garden.
    1843 days ago
  • EMBBEAR
    salivating!
    2044 days ago
  • RMREEVESOLIS
    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! :)
    2058 days ago
  • MATEYMATE1
    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
    2070 days ago
  • DS9KIE
    that looks sooo yummy
    2074 days ago
  • JUGE300000
    Sounds good!

    emoticon
    2074 days ago
  • JUDYFRANCE
    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'.
    2074 days ago
  • IMEMINE1
    Looks so good.
    2074 days ago
  • Add Your Comment to the Blog Post

    Log in to post a comment


    Disclaimer: Weight loss results will vary from person to person. No individual result should be seen as a typical result of following the SparkPeople program.
 

More Blogs by BILBY4