Ahh...Summer...we thought you would stay with us forever but it's time to say goodbye. We've had great weather and also enjoyed our local harvest. But before embracing Fall with all its beautiful colours and bounty, I thought it would be fitting to post one of my favourite Summer dishes.
Veggie rice paper rolls or wraps are a regular in our family...it's everyone's favourite! I started making them after realizing that the commercial ones out there did not have the ingredients that would really satisfy me or my loved ones. Most of them have a lot of noodles with barely any vegetables. And how about the sauces? You may not even know what exactly is in there. Mind you, it may seem intimidating to make a perfect roll to begin with...it kinda looks messy and even sticky. However, think about it as if you were wrapping or rolling a burrito...with just a different and more delicate wrap. It gets better over time.
Veggie Rice Paper Rolls & Creamy Almond Dipping Sauce
1/2 English cucumber
1/4 of a small purple cabbage
handful of sunflower sprouts
fresh mint or Thai basil
rice paper rolls or wraps
(I used 10 large rolls, 22cm in diameter)
1/3 c. raw almond butter
1 clove garlic, minced
3 Tbsp. lime
3 Tbsp. unpasteurized apple cider vinegar
2 tsp. maple syrup
2 tsp. tamari or Bragg's liquid aminos
1/3 c. filtered water
1. Wash then cut all the vegetables into matchstick sizes and set them aside. The mint leaves can be used as whole, no need to cut them. Cut the avocado and slice it into thin segments.
2. Place all the ingredients of the dip into a blender and blend until well incorporated.
3. Put some water in a large dish and dip one rice roll at a time until it starts to become soft and pliable, about 30 seconds. Do not leave it in the water too long or it will get too sticky.
4. Transfer it in a clean chopping board or a plate then place your fillings in the middle of the wrap leaving about 2" allowance on each side. Fold the bottom of the wrap over the fillings then fold in the 2 sides and lastly, roll it like a burrito to finish off. This is the "closed" style. If using a large roll (22 cm. in diameter), they can be cut in half before serving (see first photo).
5. You can also try the "open-end" one: dip the roll in water, transfer it to the plate then fold it into half. Place the fillings in the middle making sure to leave 2" allowance on the bottom. Fold the bottom over the fillings and roll from right to left. The fillings should be peeking out of the open end.
6. If it gets messy, try again...it gets better with practice. There's plenty of rolls in a pack.
Be creative and use any vegetables, herbs or even fruits like mango...other kinds of sprouts, red peppers, zucchini, lettuce or spinach. The rice paper rolls come in 16 cm. or 22 cm. size (where I shop anyway). They can be found at Asian stores or even at Whole Foods Market. Hope you can try making them soon!
Happy Fall everyone! I hope you enjoyed your summer! I graduated 2 weeks ago as heath coach from the Institute for Integrative Nutrition. I am so excited that I have reached this point of my learning journey in holistic health.