This recipe makes around 10 large rolls. Feel free to make more or less as you please, depending on the size of the rice paper you get. Please also note that I used extra large papers for this roll. As with all of my recipes, please feel free to adjust to whatever you may have on hand. Be careful not to overstuff the rolls, as they will be tough to stay together and tear more easily. Please also note to make sure that you are not adding extra wet ingredients as it will make it difficult for the rolls to stay together and soak the rice papers continuously.
One of the most beautiful things with these to me are the rainbow of colors that you can create, but please feel free to swap or leave out to whatever your preferences are. My recommendation would be to use at least 3 different types of veggies, noodles and a good amount of herbs. I will say that just the prep of these takes some time. To best fit into the day, I usually do the prep of veggies that keep well for longer without discoloring prior or the night before (cabbage, carrots, bell pepper, prepare the noodles) and leave the more fragile herbs/avocado to prep along with the assembly. The sauce highlights the freshness of these rolls, but you can easily substitute it for a more "traditional" sauce or sesame based sauce.
Ingredients
1/3 package of thin rice noodles (or enough to get about 2 cups of cooked noodles), soaked in boiling water for 5 minutes, drained, optional: sprinkled with soy sauce and sesame seeds to give it a little taste, cooled down (feel free to make the night prior)
1 large or 2 small carrots, julienned (easiest to carefully use a mandolin)
1 cup julienned cabbage (purple is prettiest but not necessary)
1/2 bell pepper julienned
1 cup sprouts
1 cup edamame
1 avocado sliced, covered in lime juice to avoid oxidation and discoloring
1 cup each of any/all of the following: Thai basil, mint, cilantro, or even dill (yes, unconventional but used in the ones pictured above and it worked!)
Large rice papers (I love the largest one you can get, as your rolls can be a little longer, but any size will do, just be careful not to overpack the rolls)
Other ingredients you could use: cucumber, mango, baked tofu, zucchini, etc.
Mango/Chili Sauce:
Flesh of 1 fresh mango or 1 cup of frozen mango
1 tsp - 2 tbsp (depending on your comfort with spice) of sambal oelek or sriracha sauce or any other type of fermented hot sauce
1 tsp garlic (fresh, minced or dried if not using sambal oelek)
zest & juice of 1-2 limes
salt to taste
Optional: 1/2 cup stems of cilantro
Method
If making the sauce, add all ingredients to a blender cup and blend. Taste and re-season if needed. Fill into serving bowl and chill.
For the rolls: preparation is everything. Start with all of the prep work (even the night before or anything that will keep fresh. Just make sure that you cover it nicely and keep in fridge. When ready to assemble, prepare the avocado is using and herbs.
Prepare a large bowl of hot water (from the sink, do not boil, as the rice paper will fall apart)
Set up a plate or plastic cutting board or baking mat as your work station.
Dip the rice paper into the hot water and pull it out immediately. If it's too large for the bowl, just rotate it quickly and put the paper onto the work surface (do not worry if it's not fully pliable yet, it will be by the time you actually are rolling up the fresh roll.
Now begins the important part. Aim to put all of your ingredients into the center of the bottom third of the rice paper. Start by putting down a layer of herbs. Be generous, as they will provide a lot of the taste. In my example, I put down a layer of alfalfa sprouts over the herbs, followed by 1 tbsp edamame, about 1/4 cup of rice noodles, followed by cabbage, carrots, bell peppers. Try to push everything down in order for all items to lay neatly.
Next, fold up the rice paper from the bottom over the pile of veggies. Now add your "star" ingredient, aka a nice slice of avocado.
Fold over the left and right side, being careful to ensure that nothing is sticking out as it will poke the sides.
Now start tightly and carefully rolling up the roll.
Please note: some rice paper will tear more easily. If this is your situation, feel free to actually wrap up the whole roll in another paper once it's rolled up to give it some "extra" structure.
Repeat this process for all of the rolls.
#plantifulfoods #vegangoddess #freshrollsarelife#allthecolorsoftherainbow
Pro Tip: If you are not planning on using these rolls immediately, wrap each roll tightly in plastic (see pic above). This tends to work best for preserving them for me, especially when bringing them to a picnic or when I won't serve them for at least a few hours. Since this can take a while to assemble, do them ahead of time to ensure that you won't scramble.
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