Rice rolls – Vegan

Delicious and easy-to-make rice rolls. You can improvise with your favourite vegetables or modify the quantities according to your taste and preferences.

Ingredients: (for ~ 25 rolls)

• 2 yellow peppers
• 3-4 red pointy peppers
• rice paper (mine was 16 cm in diameter – it can be a little bit bigger)
• fresh rucola
• soy sauce
• 3 medium carrots
• a piece of fresh ginger
• 2 medium red onions
• 3 cloves of garlic
• white sesame seeds
• black sesame seeds
• fine-cut green onion
• sunflower oil for frying

Preparation:

Clean and cut the vegetables as follows: finely chop the onion, peel the carrots and grate them on the finest grater, remove the seeds from the peppers and cut into small cubes, peel the garlic and ginger and grate them on the finest grater also.

In a pan, put a little sunflower oil, and when it is hot, add the garlic and ginger and brown for 1 minute, stirring continuously.

Add the onion, mix well and cook for about 1-2 minutes until it softens. Squeeze out the juice of the grated carrot and add it to the pan, mix everything and cook for about 1-2 minutes.

Add the peppers, mix well and cook for a few more minutes or until the peppers start to soften. Add soy sauce to taste, mix well and turn off the heat.

Transfer to a bowl and let it cool.
When cooled, prepare all the ingredients for assembling the rolls.

Following the instructions on the package, soak one sheet of rice paper in water. Transfer to a wooden board, sprinkle with a few sesame seeds and a few rucola leaves.

Add a spoonful of the mixture prepared earlier and roll tightly.

Transfer the rolls you made into a bowl or on another wooden surface, taking care to leave enough distance between them, they should not touch one another – because the rice paper, once moistened, becomes quite sticky and then the rolls will stick together, break, etc.

In a non-stick pan, put a little sunflower oil and brown the rolls for a few minutes on all sides.

Follow the same rule of not allowing them to touch each other, and make sure you leave enough space in the pan to be able to turn them on all sides without having them crowded and touching each other.

Once they are browned, transfer them to a plate, one next to the other, also following the rule of not crowding them so they don’t stick to each other.

Proceed like this until you finish assembling and frying all the rolls.

Garnish with green onions and serve them with soy sauce or chilli sauce (sweet or spicy) depending on your preference.

If you try the recipe, let me know how you liked it ☺️.

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