MARKET VEGETABLE RICE PAPER ROLLS
1 package rice paper
1 bunch fresh Thai basil
1 medium size cucumber, sliced thin
10 fresh breakfast radish, sliced thin
4 large read leaf lettuce leaves
1⁄4 cup rice wine vinegar
2 tablespoons sugar
Pinch crushed red pepper
2 tablespoons srirachi sauce
INSTRUCTIONS:
- Mix sliced cucumber and radish together, add rice vinegar, sugar, crushed red pepper and srirachi together. Let sit for 10 minutes.
- Place two rice paper sheets in warm water and let paper become soft, 1 minute.
- Remove from water and place on a clean surface. Add red leaf lettuce, cucumber and radish (no liquid), and Thai basil.
- Begin to fold rice paper left and right sides in, like you were going to roll a cigar.
- Next at the bottom fold over the rice paper on the ingredients, begin to form the cigar, trying to keep it tight.
- When finished let the roll rest for a minute, so it absorbs all of the water.
- Serve with the Yuzu Dipping Sauce [recipe below].
YUZU DIPPING SAUCE
1 teaspoon chopped fresh garlic
4 tablespoons sugar
1/8 cup rice wine vinegar
1/8 cup soy sauce
Pinch ground black pepper
1/8 cup Yuzu sauce
INSTRUCTIONS:
- Simply mix all ingredients together.
© 2007 Denise Appel. Permission must be given by Denise Appel to reproduce.
[...] and cilantro. So I quickly purchased what I needed and returned back to my booth to prepare Fresh Market Vegetable Rice Paper Rolls with Yuzu-Lime-Soy Sauce. Luckily, I had the time to make my creamy red kuri squash soup back at the restaurant, so I [...]
[...] Denise changes the ingredients for the rolls depending on the season. For this winter demo, she used julienned blanched snow peas, water chestnuts and carrots, rolled those veggies inside rice paper along with a spicy cooked shrimp (cut in half through the middle) and mache, and served with a peanut sauce. (For another version of her recipe, click here.) [...]