This recipe is really easy; it’s really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.
3 sheets rice paper
1 Tbsp. reduced-fat mayonnaise
1 Tbsp. sriracha
1 c carrots, shredded
1 c broccoli slaw or chopped broccoli
2 bell peppers, sliced
1 c mushrooms, sliced
Protein: select one, (nutritional info is based on chicken)
6 oz chicken breast, shredded
6 oz turkey, sliced
6 oz tofu, crumbled
Use whatever vegetables and protein you have on hand; feel free to improvise! The only tricky part is learning how to handle the rice paper; after that, it’s a cinch!
Combine the sauce ingredients in a small bowl.
Fill a shallow dish with hot tap water. Working one at a time, immerse the rice paper in the hot water. Remove from the water and lay flat on a clean kitchen towel. Spread sauce on the rice paper, then fill with 1/3 of the vegetables and meat or tofu.
Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Serve immediately.
Makes 3 rolls.
Enjoy! Proverbs 3:5-6
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This blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Great recipe and picture by Spark People. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.