Rice paper rolls & satay sauce

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It’s summertime, and the livin’ is easy.

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But it’s also pretty warm out there, so whadaya say about another delicious, no cooking, raw treat?

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There’s a whole lot of people out there these days using rice paper wrappers khổng lồ make “bacon”, but I’m going lớn keep it old school for now và use these wrappers for what they were intended for – wrapping! No, no, no, I don’t mean “Yo yo yo,” I mean wrapping veggies. Rice paper, which you soak in water until it’s soft, can be a little tricky to lớn work with, if you’ve never done it before. But, if you’re not too worried about getting gorgeous photos of your food on your very first try – you’ll be fine!

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And as I’m sure I’ve mentioned before, I mostly see recipes as a danh mục of suggestions – so feel không tính phí to not use some veggies I suggest and showroom others that you lượt thích instead! For instance, a lot of people lượt thích to throw some mint in wraps lượt thích these, but I love cilantro! One thing I will say, however, is that it’s good lớn try và pick some colorful things, và to look for different textures và consistencies.

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I was looking for some beetroot sprouts that I recently saw but couldn’t get my hands on any this times, so I grabbed some good ole bean sprouts instead. Still i wanted something that was a similar color, so I opted for some purple cabbage & kohlrabi. Crunchy carrots cut into matchsticks are a brilliant orange và I have this new found love of sweet, yellow-fleshed mangoes! For the greens, I couldn’t decide between arugula/rocket và spinach, so I grabbed a little of both. Oh, and avocado – gotta have some avocado in there somewhere!

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Then, since I know someone, somewhere is going to lớn ask you about protein, I lượt thích to top these with some crushed peanuts, followed by a creamy, peanut butter satay sauce! I spoon a generous helping on my wraps before each and every bite I take!

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Healthy, delicious, colorful, sweet, sour, salty, crunchy, creamy, vegan goodness – raw rice paper wraps và satay sauce!


Satay sauce½ cup (1.2 dl) – peanut butter2 Tbsps (30 ml) – lime juice (1 lime)1 Tbsp (15 ml) – sesame oil1 Tbsp (15 ml) – tamari sauce1 Tbsp (15 ml) – rice vinegar1 clove garlic, mincedca 1 in (2.5 cm) – fresh ginger, grated¼ - ½ cup (.6-1.2 dl) – waterRice paper wraps8 large rice paper wrappers1 mango1 avocado1 large carrota couple handfuls of arugula and/or baby spinach2 spring onions1 purple kohlrabi or ¼ purple cabbage or both1 handful of cilantro1 handful of bean sprouts½ cup (1.2 dl) – crushed peanuts, for garnishInstructionsAdd all the satay sauce ingredients (apart from the water) khổng lồ a food processor and blend until smooth. Gradually add some water, blend more, & continue until the sauce reaches the desired consistency.Prepare all the vegetables, cutting or slicing them into, roughly, 4-inch-long pieces.

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(Cutting the carrot & kohlrabi/cabbage by hand adds a nice, crunchy texture to lớn your wrap, while grating/shredding them will not.)Pour some lukewarm water into a plate/bowl that is as large as the rice paper you are using. Take 1 wrapper at a time và place it in the water until it gets soft. (Maybe about 30 seconds.) Using two hands, carefully remove the wrapper from the water & place it on a cloth, kitchen towel.Place a little of every vegetable in the center of the wrap. Fold in the left và right sides, & then, holding those ends in place, use your thumbs to lớn fold the bottom of the wrapper over your pile of vegetables. Press the wrapper down gently, but firmly, & roll the wrap up & away from you, onto the đứng top part of the wrapper. The wraps are quite sticky, so treat them gently.Getting the wrap tight enough, with all the sides tucked in, & without it overflowing or splitting takes some practice.I find that the wraps stick to wood the least. So place each wrap on a wooden chopping board, cut it in half, and then place them in your serving bowl or plate.Serve with the crushed peanuts and satay sauce.