INGREDIENTS

Rice Paper
Cilantro
Daikon sprouts
Bell pepper strips
Thai basil
Enoki mushrooms
Carrots, shredded
Rice sticks, boiled for 2-3 minutes until al dente

PREPARATION:

Method

  1. Get a kettle and boil some water. Pour a couple of inches into a pie plate or even a skillet--something big enough to hold and submerge your rice paper. Take one sheet of the stiff rice paper from its package and give it a bath in HOT water for about 20 to 30 seconds, this allows it to soften up and become pliable. Carefully remove the paper from the bath and gently fan the sheet a few times back and forth to drip excess water off. Lay it down on a cutting board.
  2. Treat the rice paper like a tortilla and pretend you're about to roll a small burrito. Place a small pile of your ingredients just off center, roll it up a little bit to secure the pile, fold and tuck the ends in and finish rolling. Try and see if you can make a tighter roll once you are comfortable with the basic technique. There's no real secret to this, just do it the way that works best for you. If you want to make a bunch of these and eat them later in the day, I wrap them in plastic wrap or put them in an airtight container with a warm, damp towel on top.
  3. You' re ready to eat. Dip these into a ponzu or a wasabi mayo or a more traditional Vietnamese Nuoc Cham.
This recipe appears in: Asian

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