I love rice paper rolls! This is the best idea to create a dish containing so many ingredients inside. It contains many vegetables as well as plant based protein. As well it’s antiinflammatory properties raise with the amount of eaten raw and natural sour and sweet sauce.
Ingredients:
Filing:
- 25g dried mun mushrooms + 200g boiling water
- 120g red onion (quartered)
- 250g carrot
- 250g cabbage
- 100g yellow pepper
- 100g red pepper
- a bunch of chopped mint and parsley
- 200g stir-fry sprouts
- 30g sunflower sprouts (leaves)
- 1 tsp curry spice
- 1/3 tsp ground black pepper
Raw sour and sweet Sauce:
- 10g ginger root
- 3 garli cloves (10g)
- 1 lemon BIO (zest of one lemon and ~20g juice, no white piths)
- 60g red pepper
- 30g yellow pepper
- 75g persymona fruit
- 20g maple syrup
- 2og gluten free soy sauce
- 1/3 tsp iodine free salt
- 1/3 tsp ground black pepper
Other:
- 22 rice paper sheets (I had 19cm squares)
- 1 tbsp coconut oil + 1 tbsp roasted sesame seeds oil (optional)
Instructions:
- Preheat oven to 180°C with double heater mode and circulation. Prepare a baking tray lining it with a sheet of baking paper. Grease it with oils using kitchen brush.
- Put mun mushrooms in a small bowl and pour with boiling water. Let it soak, strain and cut in 4mm slices.
- Put in a high speed blender ( I use TM5) or other food processor in order: red onion, mun mushrooms, carrot, cabbage, peppers, mint and parsley. Chop in TM5 with speed 4 for 40 seconds.
- Transfer to a big bowl and add: stir-fry sprouts, sunflower leaves, curry spice and black pepper. Stir with tablespoon.
- Clean the mixing bowl.
- Put all ingredients fo a sauce in a high speed blender and blend until smooth. Transfer to another dish and use with your recipe.
- Prepare a lage plate and fill with hot water.
- Immerse rice paper sheet in warm water, place one wrapper onto a clean work surface. Place two flat tablespoons of filling on. Fold in bottom, left and right side of the wrapper over filling and roll away from you to completely enclose th filling.
- Repeat steps 7 and 8 for each rice paper sheet one by one to create 22 rolls.
- Arrange wrapped rools on a prepared baking tray and bake in oven for 25 minutes or until crispy outside.
- Serve with sauce.
Enjoy your meal!
