Ready in 20 minutes
Rice paper vegetable rolls are a low-calorie, healthy, and flavorful vegetarian recipe, ideal as an ethnic appetizer or a unique aperitif.
Ingredients
For 5/6 rolls- 6 sheets of Arnaboldi rice
- 1 carrot
- 1 courgette
- 1/2 green apple
- a handful of cabbage
- 1 tablespoon of seed oil
- 2 tablespoons of peanuts
- salt to taste
For the sauce
- 3 tablespoons of Arnaboldi soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1 pinch of chili powder
Preparation
Cut all the vegetables into strips, then sauté them in a pan with oil and a pinch of salt and cook over high heat (not too long, they should remain crunchy!).
Coarsely chop the peanuts and add them to the vegetables.
Soak the Arnaboldi rice paper sheets in cold water for about 1 minute. Drain the excess water, roll out well, and then fill with the warmed vegetables. Fold the sides of the rice paper toward the center and roll up to form a roulade. Continue this process until you've used up all the ingredients and created your vegetable rolls.
Serve them with Arnaboldi soy sauce or with a slightly spicy variation made by combining three teaspoons of soy sauce, a teaspoon of sugar, half a teaspoon of ground ginger and a pinch of chili powder.
Chef's advice
The rice paper vegetable rolls can be stored in the refrigerator, wrapped in a damp cloth, for up to 1 day. Remove them from the refrigerator at least a couple of hours before serving.
Recipe by
Food in the Suitcase
We are Valentina and Luca, two incurables food-loving travelers.
When we think back on our travels, one of the fondest and most powerful memories is the foods we tried and the emotions they conveyed through new tastes and aromas.
To always feel like we're on a journey, we enjoy cooking and recreating the dishes that have remained in our hearts. We also love revisit in a vegetal key Traditional Italian dishes. Our recipes exclude animal products (and their derivatives), but include a world of surprising grains, legumes, seeds, fruits, and vegetables.
