2:27 pm by Unknown
From : bitesizedthoughts
Ingredients - to make 6
6 rice paper wrappers
2 carrots, finely sliced
1 small capsicum, finely sliced
1/2 - 1 cup lettuce, shredded
1/2 - 1 cup bean sprouts
A few mushrooms, sliced
Any other vegetables you like
Grilled tofu
Mint and coriander
Soy sauce and/or sweet chilli sauce, extra
Grilled Tofu :
300g pack of extra firm tofu, sliced
Pressed between tea towels and under heavy books for 30 minutes
Marinated in sweet chilli sauce (~3 tbsp) and teriyaki / soy sauce (~3 tbsp) for 4 hours
Grilled for ~10 minutes, turning regularly, until browned
To be eaten plain, added to stir fry, or used in rice paper rolls
Method :
Fill a shallow dish or curved dinner plate with warm water, and lay out a tea towel.
Place 1 sheet of rice paper in the warm water and allow to soften - approximately 30 seconds. Place on the tea towel and put the next sheet of paper in the water, to soften in advance.
In the middle of the softened rice paper sheet, place a strip of tofu and an assortment of vegetables. Add mint and coriander, and any other flavourings as desired.
Fold in the bottom end, the left side, the top end, and then the right side. Hold together and turn the roll over, so the rolled in sides are underneath.
Repeat for the remaining rolls, and serve with extra dipping sauce as desired.
2:23 pm by Unknown
From : golubka
makes about 15 rolls
Ingredients :
about 15 rice paper wrappers
spicy cilantro almond pesto
about 1/2 purple cabbage - thinly sliced
1/4 - 1/2 ripe sweet melon such as Honeydew
2-3 medium carrots - finely shredded
2 cups fresh basil leaves
large handful fresh mint leaves - optional
Method :
1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
2. Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don't keep the wrapper in the water too long to prevent tearing.
3. Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
4. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
5. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.
Tamarind Dipping Sauce
1/4 cup almond butter
1/4 cup tamarind paste
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
1 tablespoon maple syrup or honey
1/2 tablespoon olive oil
1 teaspoon soy sauce
1-2 small red chilis - seeded and minced (optional)
In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.
2:36 pm by Unknown
From : Theperfectpantry
Ingredients1 package rice vermicelli
1 package rice paper wrappers
1 cup shredded carrots
1 cup shredded cucumber (European seedless cukes work best)
1 cup shredded iceberg lettuce
Large handful of mint leaves
1/4 lb mung bean sprouts
Directions
Fill a bowl with hot water. Soak the rice vermicelli for 15 minutes, until flexible.
Drain. Bring a large pot of water to a boil. Drop in the rice vermicelli, and cook for 45 seconds. Drain, rinse under cold water, and drain again. Set aside.
Make sure all of your components are prepared and laid out on your work surface. Cut the cooked shrimp lengthwise through the center to make 2 flat halves. Leave mint leaves whole.
Spread a clean dish towel on the countertop in front of you. Fill a large shallow pan with hot tap water.
Take one rice paper round and submerge it in the hot water for 20 seconds or until it is pliable. Transfer to the dish towel. Working quickly, take a small bit of rice vermicelli and place it in the bottom third of the round.
Top that with a small amount of lettuce, carrots, cuke, bean sprouts, 2 halves of shrimp and a couple of mint leaves.
Fold the bottom up over the filling. Fold the sides in, and roll to the top. Place seam side down on a plate, cover with a damp cloth, and continue until you have made as many salad rolls as you wish.
They can be stored in the fridge covered with a damp cloth for up to an hour before serving.
Serve with Chinese peanut dressing.
2:31 pm by Unknown
From : bbcgoodfood
Ingredients50g thin rice noodles
50g rocket
1 small red onion, cut into half moons
2 large carrots, cut into matchsticks
1 red pepper, cut into matchsticks
15g coriander
12 rice paper wrappers (buy them from Asian grocers and Waitrose)
a small bunch mint, stems discarded
Peanut dipping sauce
5 tbsp hoisin sauce
3 tbsp smooth peanut butter
1 tbsp sesame oil
1 tsp chilli sauce or chilli bean paste
Method
1.To make the peanut sauce mix all of the ingredients together in a small bowl. Add 3 tbsp water, mix again then pour into a serving bowl.
2.Pour boiling water over the noodles and leave for 3 minutes until soft. Rinse under cold water, drain and put on a clean tea towel and cut into pieces about 12 cm long with scissors.
3.Put the vegetables, herbs and noodles in separate piles on a tray.
4.Pour hot water into a bowl then drop in 1 rice paper and leave for about 30 seconds until softened. Remove and drain off the excess water with kitchen towel. Put 2 mint leaves on the top portion of the wrapper and a small amount of each of the vegetables, coriander and noodles across the lower middle of the circle. Bring up the lower part of the rice circle over the vegetables and then fold the sides in. Roll up into a tight spring roll. Put seam-side down on a tray then repeat for the other wrappers. Serve the rolls whole or cut diagonally just before serving with a very sharp knife. Serve with the peanut dipping sauce
2:26 pm by Unknown
From : tastespace
Ingredients :
1 recipe Lemon Rosemary Baked Tofu (see below)
4-6 rice paper rolls (alternatively, turn this into a more traditional wrap with whole wheat tortillas)
2 cups baby spinach
1 red pepper, sliced
1/4 recipe Spicy Artichoke Heart Dip (or could substitute 1/2 15-oz can artichoke hearts packed in water, well drained)
Method:
1. First, start off by making the Lemon Rosemary Baked Tofu. It can be made ahead of time, chilled before using.
Lemon Rosemary Baked Tofu
1/2 pound firm tofu, drained and pressed
1.5 tbsp lemon juice (half a lemon)
1.5 tsp balsamic vinegar
1 tbsp tamari or soy sauce
1/4 tsp dried rosemary (or 1.5 tbsp fresh rosemary)
2 tsp olive oil
1. Preheat oven 350F.
2. Once pressed, cut tofu into 1/4 inch to 1/2 inch slices and lay in single layer on the bottom of a large baking dish.
3. In a large measuring cup, whisk together remaining ingredients for the marinade.
4. Pour marinade over tofu. Let soak for as long as you want, preferably at least 30 minutes, flipping once.
5. Bake at 350F, turning gently once, for 30 to 40 minutes until tofu is nicely browned and marinade is absorbed. You may also grill them.
*Note: These baked tofu slices can be served as a main dish with a side salad as well, but I put them in my wrap. They would also be a wonderful topping for a a salad.
2. In a medium skillet over medium heat, warm 1-2? of water. Wet a cloth for assembling the rice paper rolls and lay flat over your working area.
3. For each rice paper roll, immerse the dry roll in the warm water for 5 seconds, and then transport and lay on top of a wet cloth. In a line in the middle of the wrapper, add a small handful of spinach, 2-3 tbsp of artichoke heart dip, a few strips of the baked tofu and red pepper. Roll up the wrapper from your side first, flip in the edges and continue to roll it closed. Cover with another wet towel as you assemble the remainder of the rolls.
Serves 2.
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