Ingredients:
1 package rice paper rounds [most easily found – cheaply- at your local Asian market]
*tip: these are sized and look very much like tortillas, but are opaque - until heated - white
½ cup red cabbage, chopped finely
½ cup carrot, cut into matchsticks or shredded
½ cup daikon radish cut into matchsticks or shredded
½ - 1 cup sprouts, soy, mung or bean, chopped in half
½ cup bamboo shoots, cut into matchsticks
½ cup shitake mushroom, chopped
¼ cup toasted cashew nuts, finely chopped
¼ cup green onion, mostly green parts cut into tiny rings
6-8 oz. tofu, cut into tiny cubes
cilantro, fresh, for garnish
*tip: these are sized and look very much like tortillas, but are opaque - until heated - white
½ cup red cabbage, chopped finely
½ cup carrot, cut into matchsticks or shredded
½ cup daikon radish cut into matchsticks or shredded
½ - 1 cup sprouts, soy, mung or bean, chopped in half
½ cup bamboo shoots, cut into matchsticks
½ cup shitake mushroom, chopped
¼ cup toasted cashew nuts, finely chopped
¼ cup green onion, mostly green parts cut into tiny rings
6-8 oz. tofu, cut into tiny cubes
cilantro, fresh, for garnish
Preparation:
Assemble all of your ingredients. [i usually make small piles all on one cutting board]
Boil a small amount of water…simply enough to fill a bowl the width of the rounds
with approximately 1 or 2 inches of steaming hot water.
When the water is prepared, simply take 1 round and press it into the water bowl for approx. 6 seconds. it will immediately become translucent and begin to curl at the edges. Quickly pick it up and move it to a flat surface where you can assemble the roll
*tip: it helps to have that surface directly next to the water bowl
Lay the dampened round flat [careful, once wet it tends to cling like saran wrap]
and assemble a small layer of each ingredient in the center leaving approximately 1 inch on the ends and 1½ inch on the sides [for folding]
*tip: once assembled the rolls are very translucent, so it helps to top with cilantro for sheer beauty!
Fold the ends in toward the center and Fold one side over the ends. Begin to "roll" until you are left with a tight, tiny roll approximately 3 – 4 inches in length and 3 inches in circumference…the rice paper will adhere to itself in a perfect seal.
Assemble all of your ingredients. [i usually make small piles all on one cutting board]
Boil a small amount of water…simply enough to fill a bowl the width of the rounds
with approximately 1 or 2 inches of steaming hot water.
When the water is prepared, simply take 1 round and press it into the water bowl for approx. 6 seconds. it will immediately become translucent and begin to curl at the edges. Quickly pick it up and move it to a flat surface where you can assemble the roll
*tip: it helps to have that surface directly next to the water bowl
Lay the dampened round flat [careful, once wet it tends to cling like saran wrap]
and assemble a small layer of each ingredient in the center leaving approximately 1 inch on the ends and 1½ inch on the sides [for folding]
*tip: once assembled the rolls are very translucent, so it helps to top with cilantro for sheer beauty!
Fold the ends in toward the center and Fold one side over the ends. Begin to "roll" until you are left with a tight, tiny roll approximately 3 – 4 inches in length and 3 inches in circumference…the rice paper will adhere to itself in a perfect seal.
Chill or Serve immediately with your favorite dip.
One of my favorite dips is:
3 tbs. plain fat free yogurt
½- ¾ tbs. curry powder
Juice of ½ lime
Stir until it's homogenous goodness.
Dip and Delish. And...if you're like me at dinner last night, pair your lite fare rather unconventionally with a heavy Chilean cabernet. it's so recklessly incorrect, you'll feel absolutely decadent.
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