Vegetable rice roll

• 4 rice paper rounds

 filling of spring rolls

• 100 grams button mushrooms, finely chopped
• 1/2 red bell pepper, thinly sliced
• 1/2 cup of raw papaya, grated
• 1 carrot, grated
• 3 to 4 spring onions
• 1 small bunch of mint leaves

 for dressing

• 1 tsp (teaspoon) rice vinegar
• 1/2 tsp chili garlic sauce
• 1/2 teaspoon honey
• juice of one small lemon
• a small bunch of coriander leaves, finely chopped
• salt to taste
• 1 tsp oil

Method

For the filling

Step 1

In a wok, add one teaspoon oil; stir-fry the mushrooms until softened and dry.

Step 2

Turn off the heat and keep aside.

Step 3

Cut the vegetables as mentioned in the ingredient list and place in a large bowl.

Step 4

Add the sauteed mushrooms.

Step 5

Whisk together the dressing ingredients.

Step 6

Pour it over the cut vegetables and toss well. Your filling is ready.

Step 7

Now soften the rice wrappers in a pan so as to cover the filling.

Step 8

Fill the pan with water. Allow to heat.

Step 9

Immerse each rice wrapper completely into water and allow it to rest in water for about 30 seconds.

Step 10

Once the wrapper starts softening, carefully remove the rice wrapper from the water.

Step 11

Spread it on a wooden board.

Step 12

To make the spring rolls, place 2-3 tsp filling in the center of the soaked wrapper.

Step 13

To shape the roll, first fold both sides of the wrapper over the filling, then roll it from the bottom towards the top until completely rolled through.

Step 14

Lift carefully and arrange the roll on a platter.

Step 15

Repeat the procedure for all wrappers.

Step 16

Arrange them on the serving platter and cover with a damp muslin cloth so that they don’t dry out.

Step 17

Once you are ready to serve, remove the muslin cloth, slice the Vegetarian Rice Paper Spring Rolls in half and serve it with any dip of your choice.

Nutritional Information

* Based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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