Do you like veggies ? Do you like vietnamese rice paper rolls ?
Then this recipe is for you !
It can even be prepared in advance, as you can cut all your veggies and herbs, and simply roll the wrap on demand at the last minute !
Full of flavors, light, crisp and fresh, it should be one of your basic recipe for easy summer lunch / tapas.
THIS RECIPE IS
Vegan
Raw
Healthy and light
Flavorful
Fresh
Easy
INGREDIENTS
Rolls:
- Rice paper discs
- Carrot sticks
- Japanese cucumber sticks
- Golden honey tomatoes sliced
- Radish thinly sliced
- Baby green leaves (in this case I chose red and green baby spinach)
- Fresh herbs: I used mint, thai basil, chives, cilantro
- Black and white sesame seeds to sprinkle
Dressing:
- 3 tablespoons toasted sesame oil
- ½ tablespoon soy sauce
- 2 tablespoon yuzu juice
- 1 tbsp rice wine vinegar
- 1 tbsp agave syrup
DIRECTIONS
- Prepare all your veggies and herbs in advance and store them in little containers to be handy to assemble in the roll
- Slightly wet your rice paper disc, so it becomes soft but don’t overdo it as it will be too wet and sticky
- Place it on a your cooking plank and fill it with your veggies starting with the small greens, and adding the carrots, cucumber, herbs, ..Use lots of herbs to get a burst of flavors !
- You can sprinkle some sesame seeds before rolling and also add a bit of salt and pepper (I did not, I find the dressing is enough)
- Prepare your dressing, blending all the ingredients together and enjoy 🙂
NOTE
Don’t over fill your rolls otherwise you won’t be able to close them or it will break. The more you practice, the easier it will become, I promise 🙂
Combinations are infinite, so change veggies and herbs whenever you want another variation. You can also add rice noodles in the roll for a more consistent meal.