I hope you are having a great start to your week. I’ve suddenly gained a lot of extra time on my hands, so I plan on making it productive! That means more posts, more organization at home, getting my priorities straight, etc.
I still haven’t released my post with all of my resolutions for this new year, but it’s coming soon!
Today I will be sharing my method of making rice paper rolls at home.
I’ve had these at a restaurant before, and even though they were awesome, I realized that I could easily figure out how to make them at home. Now you can learn how too! You’ll save some money, and get to be a little creative in the process. 😉
At the end I’ll give you a quick recipe for the peanut dipping sauce if you want to add that extra touch!
Here’s what you’ll need:
- 1 package of rice paper sheets (you can find these at any asian market/grocery store and sometimes in the international section of grocery stores. In a pinch you could probably order them online.)
- A shallow pan that can fit the sheets of rice paper
- Fillings of choice. I used:
- Carrot slices
- Thai basil (you can use regular basil too)
- Bok Choy
- Baked tofu
- Toasted sesame seeds
Don’t be scared to experiment and try putting different things inside your rolls! What I used is simply what I like and a suggestion to start with.
This is the rice paper that I used. It was under $2.00, which is super cheapppp. Plus, you get a lot of sheets inside. Not sure how many exactly though, it doesn’t say.
I suggest starting out by preparing and laying out the ingredients that will be going inside the rice paper.
With your fillings put aside, you are going to take a sheet of rice paper and get it ready to make the first roll. Fill your pan or container with semi-warm water so that you can submerge the rice paper in it entirely.
You’re going to keep it in the water for about 20 seconds or so, but it may vary depending on what rice paper you use. This might take some practice, but you want to wait until the rice paper is just soft and pliable enough to use. You don’t want it too soft, because it will be hard to work with. If this part gets tricky, don’t worry! I got the hang of it and I know you will too. 🙂
Once the rice sheet is soft enough, lay it down flat on a large plate. Add your fillings to the bottom half of the roll, but leave some space so you can start wrapping it up. I put my bok choy on the bottom first because it will help the rolling process.
Fold over the left and right sides of the rice sheet and then start rolling it up from the bottom where the filling is.
This is what it should look like once you have rolled it up!
Continue following the same steps until you use up all of your filling ingredients, and then enjoy! You can also make an optional dipping sauce to have on the side.
To make the dipping sauce, just combine all of these ingredients together in a small bowl:
- 1/2 cup creamy peanut butter
- 1/4 cup almond milk or water
- 1/2 tablespoon low sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon unseasoned rice vinegar
That’s it! you can adjust any of those components to make it sweeter or saltier depending on your own taste. I added some toasted sesame seeds to the top of my rolls for some extra flavor. 🙂
I hope you enjoyed this recipe and have fun trying it out!
Remember to tag me on Instagram with #Sunlightofthemind so I can be social with you! ❤
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