Although I have a very restricted diet due to coeliac disease, allergies and veganism I always wonder why people think I can’t get variety in my food. I love trying new things and thanks to travel, the internet and of course immigration we have so many different cuisines available in the UK.
Today I have used Vietnamese roll rice papers to create beautiful gluten free, vegan rolls using crunchy fruit and vegetables. I found the rice paper rolls in the world food section, the ones I am using are produced and exported from Vietnam but looking online I see the Blue Dragon brand are gluten free and widely available.
They may look like a fancy or time consuming meal but really this is so simple. Start by prepping the vegetables and chopping into baton shapes. I used 2 large carrots, a large avocado, half a mango and half a cucumber in mine and this made 10 super filling rolls.
Then fill a large mixing bowl with warm water. Take one of the dried rice paper sheets and soak it in the warm water for 15 – 20 seconds. It’s important the sheet is submerged or only one side will start to dissolve. The rice paper should become really pliable and flexible once it’s been held in the water.
Spread it out on a dry surface and the. Stack your choice of raw vegetables into the middle of the roll in a rectangular shape. Now comes the folding! I’ve found that it’s best if you fold in the edges that would be the short sides of the rectangle first and really press them down tightly to the vegetables. Then fold in over the paper left on the longer sides and wrap them around.
Repeat these steps as many times as you need to for the perfect number of rolls.
Served with a little sweet chilli sauce or gluten free tamari for dipping these are a healthy, easy treat to help you increase your raw veg intake. So tasty!