FRESH VEGETABLE VIETNAMESE RICE PAPER ROLLS

Plant-based food is an emerging trend and people the world over are increasingly adopting plant-based diets. Phytochemicals are chemicals that occur naturally and are responsible for the colour, smell and taste of each plant. They are also responsible for the micronutrients and the nutrition that one would derive from eating that plant. As each of the phytochemicals provides different health benefits, we can take the super health benefit of these by including a variety of colourful phytochemicals each day. This can be adapted by eating a variety of colourful plant foods each day, or simply explained — eating the RAINBOW DIET.”

INGREDIENTS:

● Red carrot (large): 1

● Beetroot (medium): 1

● Cucumber (medium): 1

● Bell pepper red (large): 1

● Bell pepper yellow (large): 1

● Spring onion greens (bulbs and greens): 4–5

● Purple cabbage (small): 1

● Ice-berg lettuce (small): 1

● Cashew nut: 1 tbsp

● Ground nut: 1 tbsp

● Sweet chili sauce: 1 tbsp

● Plum sauce: 1 tbsp

● Rice paper sheets: 6 nos.

Method of preparation:

PRE-PREPARATION

Process all ingredients, as suggested below:

1. Cut carrots, beetroot, cucumber, bell peppers, spring onion into julienne

2. Gently tear the iceberg lettuce and purple cabbage and press down gently to allow it to soften and be folded as a filling.

3. Roast the cashew nuts and groundnuts dryly and crush into a coarse texture to add to the rolls. (Nuts add a wonderful texture as well as richness to the rolls.)

4. Identify an area for making rolls and fill a large bowl with water to immerse the rice paper sheets.

ASSEMBLING:

1. Soak a single rice paper in the water until it’s completely soft and flexible. (This could take anywhere from a few seconds to more than 30 seconds. Caution: Too much soaking makes the sheets too hard to handle making it tear off while rolling.)

2. Gently shake the excess water from the soaked rice paper; lay it out straight onto a napkin to absorb excess dripping water and make rolling easy.

3. Let it sit for about 30 seconds. (Note: The sheet won’t stick together properly if they’re really wet.)

4. Sprinkle some crushed cashew-nuts and ground nuts in the center of the wrap.

5. Place the cut vegetables down in the middle of the wrap. Divide the vegetables into 6 parts to make 6 rolls. Vary the amount of filling depending upon how big you want the roll to be.

6. Try to keep the fillings laid out neatly, ensuring there’s ample room on each side to easily fold the wrap.

ROLLING:

1. Gently lift the side of the soaked rice paper, which is towards you, and gently pull it forward (away from yourself) over the fillings.

2. Hold the wrap firmly, capturing all the fillings and then roll firmly with a gentle grip keeping in mind not to tear the rice paper sheet while folding it completely.

SAUCE:

1. Mix equal quantities of plum sauce and sweet chili sauce and pour over the top with a spoon just before serving to ensure all vegetables are crunchy.

2. Dressing before time would render the vegetables limp.

3. Also, serve extra dipping sauce by side which may be used, as preferred.