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1/25/11 1:34 A

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THE SALAD IS THE MAIN DISH

Eating got me into this mess and eating is going to get me out of this mess


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BILBY4's Photo BILBY4 SparkPoints: (46,520)
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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
_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, bottom and right to seal, leaving one end open. See here: www.vegfamily.com/vegan-recip
es/appeti
zers/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-ric
e-paper-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/calif
ornia-maki-in-rice-paper-roll
.html


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

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