This week’s recipe is a favorite of mine. These rice paper rolls are simple to prepare and make a great dinner or party appetizer. They are satisfying and delicious but won’t leave you feeling too full. Test them out and let me know what your think!
- 8-10 thin rice paper wraps
- ½ cucumber peeled chopped into small thin spears
- 1 small mango sliced into thin spears
- 1 small avocado sliced into thin wedges
- 2-3 cups chopped red cabbage
- 2-3 cups bean sprouts
- 1 bunch baby chives
* Add cooked shrimp for a fun & more filling roll!
- ¼ cup Sriracha chili sauce
- 2 tbs white vinegar
- 1 tbs olive oil
- 1 medium garlic clove chopped
- 1 tsp graded fresh ginger
- Slice mango and cucumber into small, thin spears & slice avocado into thin slices.
- Fill a large mixing bowl with warm water. Slowly submerge one rice paper wrap into the water. Once fully submerged wait until the paper is clear and feels soft and sticky (like thinly sliced, cooked pasta).
- Take the paper out and spread it onto a clean, fabric placemat
- Place a handful of bean spouts, cabbage, and cucumber into the center of the rice paper. Then add 2-3 chive slices, a few pieces of mango, and 1-2 avocado wedges. The ingredients should make a short, thick pile.
- Slowly wrap one side of the paper over the ingredients and fold the sides to secure.
- Using a little force, roll the remaining ingredients up in the paper. Make sure that it is wrapped tight. (TIP: Roll it like you would a small burrito).
- The rolls should come out to be about 4-5 inches long and 1 ½ -2 inches tall. The fatter they are, the easier they are to eat!
- Mix Sriracha sauce, vinegar and oil in a bowl.
- Mince garlic into small pieces.
- Grate ginger on a cheese grater (or a small hand grater)
- Add garlic and ginger to mix and whisk together until well blended
Slice the wraps in half. Serve immediately or refrigerate whole and cut when ready to serve.
- High in essential nutrients and antioxidants
- High protein to keep you full and satisfied
- Low calorie