Vietnamese Rice paper roll

Vietnamese rice paper roll with coco-nut dipping sauce

Any time I walk past the Vietnamese takeaway shop in a food mall, I peek in to find out if there are any vegan rolls with just veges, it’s hard to find one. So time to make it myself. I was walking through the health isle in Coles, where I found this gluten-free rice paper. Each paper comes to around 27 calories.

20130118_215436

Ingredients for filling

  • Carrot, cucumber-julienne- 1 handful each
  • Snowpea sprout leaves, Sprouts
  • Boiled lentils
  • Tofu-1 handful (Julienne them and fry with Mexican seasoning in 1tsp oil)
  • Onion-1/4 chopped length-wise

image

Method

  • It is better to mix all the ingredients and keep them ready.
  • Wet rice paper in warm water and place them on damp paper towel. Place  the filling in and roll them based on the instructions on the rice paper packet.

image

Coco-nut dipping sauce

Ingredients 

  • Garlic-1 pod
  • Raw almonds-12, Roasted peanuts-10, chia seeds-1/2 tsp, sunflower seeds, pumpkin kernels-1 tbsp each
  • Caster sugar-1 tsp, 1 dry red chilli, 1/4 tsp tamarind paste, salt-to taste
  • Light coconut milk- 3 Tbsp
  • Onion-1/2 chopped fine
  • Oil-1 tsp

Method

  • Blend all the  ingredients in the first 4 bullet points together into a very very fine paste
  • In a pan, add 1 tsp oil, add onion fry well, add the blended paste, water and let it boil for a couple of minutes.
  • Take it off heat and use it as a dipping sauce 🙂
  • This is all healthy fat, but make sure it is just a dipping sauce.

Serves:4 people

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s