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TOPIC:   rice paper rolls 


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DS9KIE
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1/25/11 1:34 A

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cool

Leader of Eat to live www.sparkpeople.com/myspark/groups_i
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Eating got me into this mess and eating is going to get me out of this mess

THE SALAD IS THE MAIN DISH

The greatest act can be one little victory ...Celebrate the moment as it turns into one more. Another chance at victory another chance to score. The measure of the moment is a diff'rence of degree. Just one little victory, a spirit breakin' free.One little victory-Rush


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BILBY4
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1/24/11 9:39 P

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I've become a fan of rice paper rolls. Easier to make than you might think, they look great great and are very versatile.

Firstly, ROLLING. There are 3 basic shapes.
- the 'cigar' shape is made like this: www.mediterrasian.com/cuisine_of_month_ric
epaper.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, bottom and right to seal, leaving one end open. See here: www.vegfamily.com/vegan-recipes/appetizers
/rice-paper-rolls.htm

Another way to make small opens is to do cigars and then cut them in half 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
- zingy bits: garlic, onion, chilli
- fillers: vermicelli
- protein: tofu, tempeh
- live spices: (Thai) basil leaf, mint leaf, spring onion, coriander, rocket, sprouts
- non-traditional things: whitlof, purple cabbage, grated parsnip, slivered almonds, julienned summer squash, celery leaves, 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.

SAUCE:
This is a typical kind of dipping sauce to have them with: www.veggienumnum.com/2010/01/vegan-rice-pa
per-rolls/

Otherwise tweak it how you like. Sometimes I just put a splodge - yes, that's the technical term - 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 great-looking party bites, 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).

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.

NUTRITION:
Each rice paper sheet/wrapper 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/californi
a-maki-in-rice-paper-roll.html


Please add your comments, suggestions and rice paper roll recipes to this thread.


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