RICE PAPER WRAPS WITH VEGETABLES
Steps:
- In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
- To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
- In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
- Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.
RICE PAPER WRAPS
Make these rice paper wraps for an easy snack or appetizer. Kids will love them and they're wholesome, too, filled with plenty of protein and veg
Provided by Lulu Grimes
Categories Dinner, Lunch, Side dish, Snack, Starter
Time 23m
Number Of Ingredients 9
Steps:
- Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
- Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
- Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
- Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.
Nutrition Facts : Calories 125 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CRUNCHY VEGGIE RICE PAPER WRAPS
I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 15 rolls
Number Of Ingredients 9
Steps:
- Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
- When it is pliable it is ready, remove that one from the water and drop in another one.
- Lay out a couple of paper towels and place the softened wrap on the towel.
- Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
- Fold up the bottom then fold in the sides and roll to form a sealed roll.
- Allow 3-5 per serving.
Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5
RICE PAPER VEGGIE WRAPS
Vegetarian, light, and crunchy, with the option to add meat (chicken or shrimp are suggested). These wraps are also wheat-free and require no cooking! Eat right away or refrigerate. Pour desired dressing into a small bowl; serve alongside the wraps.
Provided by CoachJen
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Put warm water into a shallow pan large enough to fit a rice paper wrapper. Soak 1 wrapper until softened; carefully transfer to a large cutting board or plate.
- Arrange a portion of beets, carrots, avocado, cucumber, Parmesan cheese, kale, radishes, and sprouts in the center of the wrapper with tips of vegetables extending above the top. Fold the bottom of the wrapper as far over the filling as possible. Fold in each side; place on a plate. Repeat with the remaining wrappers and vegetables.
- Pour 1/4 cup salad dressing into a small bowl; serve alongside 3 wrappers.
Nutrition Facts : Calories 852.9 calories, Carbohydrate 61.5 g, Cholesterol 74.1 mg, Fat 53.8 g, Fiber 11.4 g, Protein 29.9 g, SaturatedFat 15.2 g, Sodium 1509.8 mg, Sugar 27 g
SMOKED SALMON RICE PAPER WRAPS
Nice little healthy dish I knocked up that came out well. Has a fair bit of room for varying ingredients depending on what you have on hand, but try to keep the soy and sweet chilli sauce because it does quickly marinate into the other ingredients well. Omit the capers for a less salty taste, and remember that raw rice paper sheets are very soft so this is something you need to eat with a fork and is not a 'finger food'.
Provided by Peter J
Categories Australian
Time 25m
Yield 4 rolls, 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of water to the boil and cook rice noodles for 3 minutes. Be fairly generous with the amount of water like you are cooking pasta.
- Remove from heat, allow to rest a few minutes, drain and place in a bowl.
- Toss through salmon, olive oil, capers, mushroom, cabbage, soy sauce, chilli sauce and pepper and leave to cool in refrigerator for 10 minutes. You could also do in advance and leave longer.
- Soak rice paper sheets in warm water a few minutes until soft.
- Place mixture evenly in middle of rice paper sheets using a fork so any excess liquid is left behind.
- Wrap by folding end closing and furthest away from you inwards, and then wrap around the outside pieces to form a roll.
- Lightly pour a little left-over sauce over the top and serve.
Nutrition Facts : Calories 187.9, Fat 9.1, SaturatedFat 1.6, Cholesterol 23, Sodium 2054, Carbohydrate 5, Fiber 1.8, Sugar 2.2, Protein 22
TUNA RICE-PAPER WRAPS
An Asian-flavored tuna mix tucked into rice paper wrappers takes roll-ups to a whole new level of fun! From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- In medium bowl, combine tuna, mayonnaise, scallion, celery, carrot, cilantro or basil, oil, salt, pepper, and a few drops of hot-pepper sauce. Stir to mix well.
- Prepare rice-paper wrappers according to package directions. Lay papers on a moistened tray or work surface. Spoon one-fourth of tuna mixture on one side of each wrapper. Roll into packets, folding sides in first and rolling from bottom into a tube. Garnish with cilantro or basil leaves and serve immediately.
Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
VIETNAMESE MEATBALLS IN RICE PAPER WRAPS
Make and share this Vietnamese Meatballs in Rice Paper Wraps recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 20m
Yield 20 rolls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor.
- Form the paste into 20 small balls and coat with flour or cornflour.
- Heat the oil in a wok to medium-hot.
- Deep fry meatballs for about 2 minutes until golden.
- Soften rice paper in hot water and then spread it out on paper towel.
- Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf.
- Fold the rice paper and serve with dipping sauce.
Nutrition Facts : Calories 1189.6, Fat 115.5, SaturatedFat 16.3, Cholesterol 66.4, Sodium 624.3, Carbohydrate 14.5, Fiber 0.7, Sugar 0.5, Protein 25.4
GABY'S RICE PAPER WRAPS
This is a very simple and healthy lunch/snack my daughter Gaby makes, of course you can make as many as you please.
Provided by Monika Rosales
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. prepare all the ingredients, in a shallow dish soak the rice paper for about 30 seconds each side, until pliable, if you over soak it will become difficult to work with.
- 2. Lay on flat surface and begin by placing a leaf of boston lettuce,in the middle fill with the rest of the ingredients and fold up, then fold each side, then roll up to seal.
- 3. serve with sweet chili sauce to dip...Enjoy
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