These rice paper rolls are probably one of my favourite foods to eat, they are super fresh, spiced, raw and can be prepared at the table with loved ones, for some extra community fun. They also pack really well for outings.
The sauces in this dish are packed with essential fatty acids and amino acids, as well as being digestive. The rolls themselves, are a fabulous source of fibre. Cabbage is a member of the cruciferous vegetable family, along with all other cabbages, cauliflower, various choys, brussels sprouts, rocket and broccoli. Cruciferous vegetables have really high levels of phytonutrients that have shown to have cell protective, cancer fighting and hormonally balancing properties. Cabbage is also an amazing prebiotic which helps to set the foundation for the growth and the maintenance of a healthy gut microbiome. Carrot is a root vegetable, and all root vegetables are grounding in nature. So whenever we are feeling flustered and or a bit jolted by life circumstances, bring in the root vegetables into your diet to help you ground quite literally. Due to carrots growing in the soil, they will definitely have a good mineral profile provided the soil is healthy. When you cut carrot coins, and you put the coin up to the light, the resemblance to an iris is remarkable. The doctrine of signature of the carrot therefore reflects eye health. Carrots contain beta carotene, this is a red orange pigment that creates the beautiful colour of carrots and varios fruit and veggies. When two beta carotene molecules link, we get a vitamin A. The great thing about this process is that the body will only make vitamin A out of beta carotene as long as we require, but it will stop to avoid unhealthy levels of vitamin A, which can challenge our livers. Vitamin A is an essential vitamin, vital for the well being of our bodies, its processes and all our organs.
Mint, has a beautiful cooling circulatory and digestive property, as such it is great for digestion, bad breath and congestion such as what we see in the common cold. Brilliant.
- 5 rice paper sheets
- 2 carrots, peeled and grated
- 1 brief cup of green cabbage (can use savoy too), thinly sliced
- 1/2 avocado, peeled and thinly sliced
- One handful och cooked konjac noodles
- One handful of whole mint leaves
- 1 baby leek, thinly sliced
- 1 handful of toasted but unsalted peanuts, roughly chopped
- 1 cup coconut amino sauce
- 1 knob of ginger, peeled and thinly sliced
- 1 heaped tbsp peanut butter, smooth
- 1 tbsp toasted sesame oil
- 1/4 coconut amino sauce
- 1 teeny pinch of sea salt (in particular if peanut butter is low or no salt)
- 1/2 tsp crushed fresh chili or vegan oelek sambal (optional for those who wants a bit of heat)
- Prepare both sauces first so they can sit and let the flavours infuse. With sauce one, place the coconut amino in a small bowl and slice the ginger thinly and let it infuse in the aminos. With sauce two, place peanut butter and sesame seed oil in a small bowl, stir in the coconut amino sauce until you have a smooth consistency. Add a teeny bit of sea salt and if you desire some crushed chili, and set aside.
- Boil some water and fill a bowl wide enough to be able to briefly dip the rice paper sheets in and set aside.
- Grab a large flat dinner plate and place next to the water bowl, this will be your roll preparation plate. Grab a serving plate and place it next to the prep plate, this will be your final plate.
- Prepare all the vegetables, herbs and spices and place in bowls or small individual groups on a chopping board.
- Grab one rice paper sheet and briefly dunk it into the water, making sure is entirely wet, but do not soak. The paper will continue to soften up after having been dunked. Place on the prep plate.
- Place 2-3 whole mint leaves in a decorative way in the middle of the rice sheet and lengthwise, make sure the front of the mint leaf is facing down into the rice paper sheet.
- In the middle and lengthwise or in a shape of an imaginary roll, place all the ingredients in the middle of the rice sheet and on top of the mint. Make sure that you divide all ingredients evenly so that there will be enough for 5 rolls.
- Fold the ends over the short ends of the vegetable pile, so that the rice sheet is tucking in the short ends of the vegetable pile.
- Grab the long side of the rice paper sheet closest to you, and stretch it over the vegetable pile, whilst tucking that little pile of ingredients towards you, forming a roll shape. Complete the roll by rolling it into the end of the sheet on the other side of the vegetable pile, and sealing or sticking the end of the rice paper sheet to the now fully formed roll. Place on serving plate
- Repeat!
- This recipe makes 5 rolls. The rolls can be kept covered in the refrigerator for the day, beyond that the fresh ingredients tend to wilt and the soft rice paper can go a bit crusty. These rolls are best eaten fresh!
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Than hai im, na Khaaaaaa.
