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One of the reasons I love summertime so much is because it gives me a reason to eat cool foods. One of my favourite things to munch on are rice paper rolls: you can fill them with whatever you like, and they’re super fun to make! I love them because they have a very different texture to that of a crunchy spring roll, and are much healthier. Rice paper rolls are Vietnamese in origin, and its fillings can vary from shrimp to pork. Dipping sauce is normally fish sauce, but I made a veggie-friendly version by mixing some sriracha with a little soy sauce. I took advantage of the mango in season, and for an extra boost of protein, I filled the rolls with quinoa. I also spiced some of the rolls up a little with one of my favourite foods: kimchi! Kimchi is a Korean fermented condiment, usually in the form of cabbage, radish, and other vegetables. You can make your own if you’re patient enough, but I just used kimchi out of a jar.
Kimchi Rice Paper Rolls
4 rice paper sheets
1 avocado, sliced into small cubes
1 medium carrot, grated
2 cups packed lettuce, preferably butter or oakleaf lettuce
1/2 a ripe mango, in small slices
1/4 or 1/2 cup kimchi
1/2 cup cooked quinoa
Sriracha-Soy Dipping Sauce
1 teaspoon sriracha
2 tablespoons soy sauce
*alter the ratio if you prefer a less spicy sauce!
Fill a large, flat bowl with water. Submerge one rice paper sheet and soak for a minute, until they begin to soften and become pliable.
Lay the rice paper sheet on a flat surface. Lay a piece of lettuce down, and pile the quinoa, avocado, carrots, mango, and kimchi on top.
Set aside, and repeat with the rest of the sheets. And voilà! You have yourself some delicious raw vegan and gluten-free rice paper rolls.
Wishing you much love and happy kitchen adventures,