Tuesday, May 8, 2012

Fresh Rolls



The beauty of these rolls is not merely the ease of making them, their delicate flavor or professional presentation BUT the true beauty is the abundant varieties of fillings you can put inside.  I've used tofu, glass house noodles, soy chicken, even strawberries with jasmine rice!  These rolls are made with tons of live enzymes from my freshly sprouted mung beans!

The skins for the wraps are made out of tapioca flour and come in hard disks that easily soften when submerged in water.  They are incredibly cheap.  I've paid $1.29 for this package.    
Available in the Asian food isle of most grocery stores from Albertsons, to Whole Foods, to specialty Asian markets.  Super easy to find :)

Once you have the wraps, you need to slice up some filling to go inside.  Today, I've julienned some red bell pepper, sweet Persian cucumber, carrot, shredded romaine lettuce, cilantro, and sprouted mung beans.

Prepare your filling on a separate plate because once your wrap is wet, you want to fill it and wrap it fairly quickly otherwise it will get sticky and become difficult to handle.  Take a plate or large bowl and fill with warm water.  You will need to pass each spring roll wrapper though warm water, let it sit in water for about 30 seconds to 60 seconds until it softens.  Then place your soft, slightly wet, wrap onto a flat surface, fill, and roll.  It's that easy.  Just make sure to roll the wrap tightly, like sushi, to get a good secure wrap that it tight and not messy.

Serve it with my spicy peanut dipping sauce for an amazing vegan food experience!!  So Yum!  Fresh rolls travel really well and make for a great to-go lunch!!

✌ YUM




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