Rice Paper Rolls with Peanut Sauce
Looking for a super healthy summer appetizer or light dinner? Look no further than rice paper rolls! They're colorful, tasty and a cinch to make as long as you don't mind chopping veggies into thin strips...To make things quicker/easier you could buy pre-chopped veggies such as julienned carrots, strips of bell pepper, etc. Feel free to get creative with what you put in your rolls! Rice paper rolls can be the perfect 'kitchen sink' meal, i.e. a way to use up all the veggies leftover in the fridge at the end of the week! Here are some ideas:
- Proteins - shredded chicken, shrimp, canned salmon, leftover baked salmon, tofu, tempeh, edamame beans
- Veggies - carrot, cucumber, purple cabbage, bell pepper, radish, zucchini, green onions, lettuce, asparagus, chili peppers
- Fruits - strawberries, mango, peaches
- Herbs - basil, mint, cilantro
Here's the combo I went with:
Ingredients for rice paper rolls
- packet of rice paper rolls
- bell peppers
- green onions
- red chili peppers
- leftover baked salmon which I broke up into flakes
Ingredients for peanut dipping sauce
- 1/3 cup peanut butter
- 1/3 cup water
- 2 Tbsp lime juice
- 2 Tbsp tamari
- 2 Tbsp maple syrup
- 1 inch chunk of fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1/4 - 1/2 tsp chili flakes (optional)
1. For the sauce, process all ingredients in a blender until smooth. Thin with water if desired, then transfer to a small bowl and set aside.
2. For rolls, one at a time, soak the rice wraps in a large bowl of warm water for about 10 seconds until they get soft. I find it easiest to hold onto the edges with both hands so they don't fold. When softened, remove the wrap, shake it gently to let excess water drip off, and lay it flat on a plate.
3. Picture the wrap like a clock face with 6 o’clock closest to you. Arrange a little of each of the fillings between 6 o'clock and the center.
4. Fold in the right and left sides towards the center, then roll the bottom of the wrap up towards 12 o’clock. Transfer the roll to a separate plate, seam side down, and repeat the process with remaining wraps and fillings.
5. When ready to eat, serve the wraps with the peanut dipping sauce. Note: If making the rolls ahead of time, store them in a sealed container in the fridge, wrapped in damp paper towels for up to 1 day.