Rice Paper Rolls
Talk about a fabulous low calorie treat.
This is it but be careful of a high calorie dipping sauce.
This is the first time I used rice paper and it is a little tricky but not hard.
Everything has to be prepared before you begin.
Lay out the rice paper.
Put warm water in a pie plate
Cut all your vegetables and line them up
All the vegetables have to be sliced thin
I used carrots, celery, cucumbers, avocado, basil leaves, green onions, blanched green beans and raw spinach leaves.
My sister used seasoned ground pork, carrots, cucumbers and green onion
I will try shrimp with mixed Asian vegetables.
Anything can be a filling but don’t fill it too much because you have to bite into it.
Also make sure the filling is dry because it will melt the rice paper.
Dip the rice paper in the water for about ten to 15 seconds.
Place in the palm of your hand.
Put the filling in the middle and fold the sides up than fold the ends in to make a roll.
Place on a lettuce leaf because the rice paper is sticky and will stick to the plate.
It looks really pretty.
Serve with the carrot ginger dressing, Franks Chili sauce, Spicy vinegar, beau monde sauce or just plain soy sauce.
The rice paper gets hard if you make them a day ahead so try to make them fresh.
I first saw these on Pinterest and have been reinventing the roll.