Wrap it up

NOW HERE ARE THE STEP-BY-STEPS FOR MAK­ING SUM­MER ROLLS.

Shape (Singapore) - - Eat Right -

1 Cut fruits and veg­eta­bles into sim­i­lar-size pieces to keep rolls even.

2 Soak rice pa­per in a bowl of warm wa­ter for about 3 sec­onds un­til it soft­ens slightly.

4 Fold in the sides, cov­er­ing the fill­ing par­tially.

3 Lay wrap­pers on a clean cut­ting board. Place all in­gre­di­ents – veg­eta­bles, pro­tein, and dress­ing – in the cen­tre of each.

5 Roll the wraps from the bot­tom up.

6 Cut rolls in half if de­sired. Store in the re­frig­er­a­tor in plas­tic wrap; tote the rolls to work in a sturdy con­tainer.

BOOST THE BEN­E­FITS “To make rolls more fill­ing and sat­is­fy­ing, use brown-rice-pa­per wrap­pers, which have an ad­di­tional 1 gram of fi­bre per roll,” says US-based reg­is­tered di­eti­tian Erica Jul­son.

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