Rainbow Rice Paper Rolls with Sunflower Sauce - photo 1
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Rainbow Rice Paper Rolls with Sunflower Sauce

Pikantne Vegan dishes Appetizers Asian cuisine 60 min Easy 17 wyświetleń ~32.60 PLN - (0)
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Description

Rainbow rolls, inspired by Vietnamese Gỏi cuốn (known as 'summer rolls'), are the essence of freshness, lightness, and health. This dish is not only a feast for the palate but also for the eyes – through the transparent rice paper, a riot of colors from fresh, crunchy vegetables shines through. Each bite is a harmonious combination of delicate, soft rice noodles, juicy vegetables, and aromatic herbs, complemented by a creamy, slightly salty, and nutty-flavored sauce made from sunflower seeds. It is the perfect alternative to traditional peanut sauces, making the dish safe for those with nut allergies. The rolls are naturally gluten-free, dairy-free, and vegan, making them an excellent choice for people with various dietary restrictions. Serve them as an impressive appetizer at a party, a light lunch, or a healthy dinner that satisfies without feeling heavy.

Ingredients (15)

Servings:
4
  • Rice paper 80 g
  • Rice vermicelli noodles 100 g
  • Carrot 1.9 szt.
  • Greenhouse cucumber 300 g
  • Red cabbage 150 g
  • Red bell pepper 200 g
  • Fresh mint 0.5 pęczek
  • Fresh cilantro 15 g
  • Shelled sunflower seeds 100 g
  • Water 120 ml
  • Tamari soy sauce 2 łyżki
  • Maple syrup 20 ml
  • Lime juice 30 ml
  • Garlic 1 ząbek
  • ✨ Opcjonalne
  • Smoked tofu 180 g
💰 Szacowany koszt dania: ~32.60 PLN (8.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the rice noodles. In a medium-sized pot, bring about 1 liter of water to a boil. Once the water starts boiling, remove the pot from the heat and add the rice noodles. Leave the noodles in the hot water for 3-5 minutes, until they become soft but still slightly chewy. Drain them in a colander and immediately rinse with plenty of cold water to stop the cooking process and prevent sticking. Drain well and set aside.

Ingredients: Rice vermicelli noodles, Water
The most important thing is not to overcook the pasta, as it will become mushy. Check its softness every minute. Rinsing it with cold water is crucial to maintain the perfect texture.
2

Now it's time for the vegetables that will create a 'rainbow'. Wash and dry all the vegetables. Peel the carrot and cucumber. Cut the bell pepper in half and remove the seeds. Cut all the hard vegetables (carrot, cucumber, bell pepper) into very thin, even sticks (julienne technique). Shred the red cabbage as finely as possible. Remove the mint and cilantro leaves from the stems.

Ingredients: Carrot, Greenhouse cucumber, Red cabbage, Red bell pepper, Fresh mint, Fresh cilantro
To achieve perfect sticks, use a sharp chef's knife or a mandoline slicer – this will significantly speed up the process. Evenly cutting the vegetables will make the rolls not only more beautiful but also easier to roll up.
3

If you are using optional tofu, prepare it now. Pat the block of tofu dry with a paper towel to remove excess water. Then cut it into thin, long strips about 0.5 cm thick. You can use them raw or gently sauté them in a teaspoon of oil for extra crispiness.

Ingredients: Smoked tofu
Properly drying the tofu is important so it doesn't soak through the rice paper from the inside. Sautéing is not necessary, but it adds an interesting contrast of textures.

Preparation of sunflower sauce

4

Prepare the creamy sauce. In a high-powered blender, place the hulled sunflower seeds, 120 ml of water, Tamari soy sauce, maple syrup, freshly squeezed lime juice, and a peeled clove of garlic. Blend everything on high speed for 1-2 minutes until you achieve a completely smooth, creamy consistency. If necessary, stop the blender and scrape down the sides of the container with a silicone spatula.

Ingredients: Shelled sunflower seeds, Water, Tamari soy sauce, Maple syrup, Lime juice, Garlic
Use a high-powered blender to make the sauce smooth. If you have a weaker blender, you can soak the sunflower seeds in hot water for 30 minutes beforehand – they will become softer and easier to blend. If the sauce is too thick, add a little more water, one tablespoon at a time.

Rolling the roulades

5

Organize your workspace. Prepare a large, flat bowl or deep plate with warm (but not hot) water. Next to it, place a large, clean cutting board or flat plate where you will roll the rolls. Arrange all the prepared ingredients (vegetables, herbs, noodles, tofu) within reach to ensure a smooth rolling process.

Good organization is half the success! Having everything at hand will help you avoid situations where the soaked rice paper waits too long and becomes sticky and difficult to handle.
6

Take one sheet of rice paper and fully immerse it in warm water for about 15-20 seconds. The paper should soften and become flexible, but not fall apart. Carefully remove it from the water, allowing the excess water to drip off, and lay it flat on the prepared board.

Ingredients: Rice paper, Water
The most common mistake is soaking the paper for too long. It becomes very delicate and easy to tear. It's better to take it out when it's still slightly stiff – it will reach the perfect softness on the board in just a few seconds.
7

Now it's time for the most enjoyable part - assembling the filling. On the lower third of the sheet of paper (closer to you), lay out a small portion of the ingredients horizontally: a few sticks of carrot, cucumber, bell pepper, a pinch of cabbage, a few leaves of mint and coriander, a small portion of rice noodles, and a strip of tofu (if using). Don't add too much filling so that the roll can be easily wrapped.

Ingredients: Rice paper, Rice vermicelli noodles, Carrot, Greenhouse cucumber, Red cabbage, Red bell pepper, Fresh mint, Fresh cilantro, Smoked tofu
Leave about 3-4 cm of free space on the sides and at the top of the sheet. Layer the ingredients to create a nice visual effect. For example, you can place mint leaves at the bottom, which will look beautiful when rolled up.
8

Start rolling. Grab the bottom edge of the rice paper and tightly fold it over the filling. Then, fold in the left and right sides of the sheet, just like when rolling spring rolls or burritos. Finally, continue rolling everything up, trying to maintain a compact, cylindrical shape. The rice paper is sticky, so it will stick together on its own. Repeat the process with the remaining sheets and filling.

Roll the roulade firmly and tightly, but gently, so as not to tear the paper. The key is to fold the sides inward before finishing the rolling – this will prevent the filling from spilling out. Place the finished roulades on a plate so that they do not touch, otherwise they may stick together.

Fun Fact

💡

Vietnamese 'summer rolls' (Gỏi cuốn) were included in the list of the 50 best dishes in the world by CNN Go in 2011. Unlike fried spring rolls, they are served fresh, making them a much healthier and lighter snack.

Best for

Lekki lunch Zdrowa kolacja Przystawka na imprezę Elegancki posiłek na wynos

Tips

🍽️ Serving

Serve the rolls immediately after preparation, accompanied by a bowl of sunflower sauce for dipping. To present them beautifully, you can cut each roll in half diagonally, which showcases the colorful filling. You can also sprinkle the sauce with chopped cilantro or chili flakes.

🥡 Storage

The rolls taste best fresh, as the rice paper hardens over time in the fridge. If you need to store them, wrap each roll individually in plastic wrap or place them in an airtight container, separating them with parchment paper to prevent sticking. Store in the fridge for up to 24 hours. The sauce can be stored in a sealed jar in the fridge for up to 4 days.

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