I like to have some kind of fruit in my rolls, because the sweetness of the fruit is such a nice contrast to the salty tamari in the dipping sauce.
Veggie Rice Paper Rolls
Rice papers (1 paper per roll)
Suggestions for fillings:
Mixed salad leaves
Cucumber, cut into matchsticks
Carrot, cut into matchsticks or spiralized
Marinerad tofu, cut thinly
Mango or peach, cut thinly
1. Boil some water and pour it into a wide but shallow bowl. Let the water cool down a little or add some cold water to avoid burning your fingers. Dip one rice paper in the water for about 10-15 seconds or until soft.
2. Put the rice paper on a plate and add your filling. Fold in the upper and lower edges of the paper. Then fold in one of the side edges and roll the whole thing up (se pictures above). Try to roll it as hard as possible without tearing the paper. Repeat with next paper.
3. Serve the rolls as they are or halve them in the middle with a sharp knife. Serve with a dipping sauce.
several portions1 clove of garlic, pressed or grated
1/2-1 inch fresh ginger, grated
2 tbsp tamari (or shoyu or soy sauce)
2 tbsp apple cider vinegar
1 tbsp roasted sesame oil.
Add all the ingredients into a small glass jar. Put on the lid and shake. Pour into small dipping bowls.