Making rice paper rolls was a first timer for me. It is a lot easier to prepare than I thought it would be. I was a little hesitant about the rolling bit, but frankly speaking it wasn’t bad at all. More importantly, they taste delicious. I tried to make them in 2-3 different styles. I personally liked the toasted ones the most. You can enjoy them in the form of a salad, fresh and crunchy summer rolls (for example, the most popular one, Vietnamese Salad) or as a snack like Spring rolls…Anything your taste buds are looking for… 😉
This is what you will need:-
TOASTED VEGGIE RICE PAPER ROLLS WITH SWEET CHILI DIP
Ingredients
- 4-5 Rice Paper Sheets
- 2 cups mushrooms
- 1 medium-sized onion
- 2 de-seeded cayenne pepper
- ½ cup cottage cheese (Paneer)
- 1 tsp soy sauce
- ½ tsp Sugar
- 2 tsp Olive Oil
- Salt to taste
For the filling
Directions
1. For the filling- Drizzle a trickle of oil in a non-stick pan, keeping a medium flame, brown cottage cheese fingers on all sides, season with salt and pepper and keep aside. I also sprinkled a little chaat masala for a little extra kick.
2. In the same pan, heat olive oil and add onions. Sprinkle salt and sauté. Add Cayenne Pepper, soy sauce and sugar. Give it a mix. Next, add in your mushrooms and cook on a medium flame. Mushrooms will release its moisture and shrink. Increase the flame and add cottage cheese. Give it a stir and keep aside.
For the rice paper rolls
1. Take water in a vessel, big enough for the rice paper to soak in. I used a plate here. We will also require a clean and dry muslin cloth (kitchen towel). Spread it out.
2. Soak the rice paper sheet in water for a few seconds (15-20) and place it on the kitchen towel for a minute. Dab if required. Lift it carefully, and place it on a clean dry plate. At this point, it will be a little sticky.
3. Place cabbage (optional) and a little filling towards the end. Give one fold from the left and right. Then from below. Tuck in the filling and give it a roll.
4. Toast them evenly in a non-stick pan and dig into it…Slurp!!
I served it with fresh cucumber salad (tossed in salt, pepper and a dash of lemon juice) and a sweet chili dip.
Not so long ago, I made these rolls with a different filling and had them cold. They were equally relishing! 🙂
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