Anyway, this morning, I made these vegetarian rolls. They're made with vietnamese rice paper and vegetable strips. Halfway through making them, I realized these could be improved if the outside could have a touch of crispiness. So, I coated them with a thin layer of egg wash and seared them quickly in a non-stick pan. The outside crisps up to make the perfect texture. These rolls are fresh and light, and an excellent Spring lunch.
- vietnamese rice paper
- egg (whole egg, egg whites, or liquid eggs)
- assorted crispy vegetable, such as carrots, cucumber, peppers (you can also use fruit)
- hot water
- large plate
- clean tea towel
Prepare vegetables by slicing into thin strips or slices. Fill the plate with a shallow layer of hot water. Drop a piece of rice paper in so that it floats. Gently prod it so that it becomes transparent and very pliable. Carefully lift it out and place it on the tea towel in one layer, keeping the number of folds to a minimum. It's sort of like spreading out a piece of cling wrap. Pile about a row of vegetables, about 2.5 cm or 1 inch in diameter and height. Stay at least 5 cm or 2 inches clear of the edge of the rice paper on all sides of the vegetable row, and wrap like a burrito. If you like, dip the roll in egg and "sear" them in a non-stick pan. Best eaten right away!
|Vietnamese rice paper – will become almost transparent and sticky when dipped in hot water|
|Clockwise from top: english cucumber, fennel, red and yellow bell pepper|
|Liquid egg for coating|
|Finished Spring Rolls. Ones in front have egg coating; ones in back do not.|