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Vegan rice paper rolls | [ENG-ITA]

Updated: May 19

Who wouldn't like to eat these cute vegan rice paper rolls?

Super easy to make, they're perfect for a fresh and nourishing lunch or for a packed lunch for school or for the office, and they come with a tahini dressing I've made out of only 3 ingredients: 2 tbsp tahini, half lemon juice, and a pinch of salt, plus a little bit of water to thin.



Vegan, gluten free and healthy


I've always look at them as something terribly difficult to make (cannot say why I'm honest), as something only allowed to be prepared and served in a asian restaurant, that's it.

Then, one day I've seen some rice paper sheets on a supermarket shelf in a town near mine, and I thought "why don't I try to make rolls?" and so I bought them and discovered they're extremely easy to make, and so so satifying!

I've also found out there's something relaxing in making rice paper rolls. You know... waiting for the paper sheet to soak in warm water, filling it gently, forming a nice queue of paper rolls all the same size and all so dang cute!


Vegan spring rice paper rolls


To make spring rice paper rolls, all you need to do is to fry them in one liter of seed or peanut oil (I recommend peanut oil cause it has a high resistance which makes it ideal for good frying), until well golden. If you prefer a lighter version, not fried, these vegan rice paper rolls can be eaten right after they've being formed: not baked, not fried.


How to make rice paper rolls - Tips


You can see the steps in the pictures below, anyway is really easy and even those with little manual skills can do it. Besides, with a little practice you'll became even faster.

Just remember to soak one paper sheet at a time, for about 30-40 seconds, in warm water - yet not too hot otherwise the paper sheet will break. To understand if water is ok, immerge your fingers in it: if you can resist without burning yourself it's fine.

Remember to moisten the surface where you will place the rolls, otherwise they will stick.



What to put in rice paper rolls?


I strongly recommend to cook your veggies before filling your rice paper rolls, first because the flavor will be much more accentuated, but also the rolls will be easier to cut and to eat afterwards.

I filled mine with shredded cabbages and carrots, sliced zucchini and some cooked quinoa. Others interesting variations include:

  • vietnamese paper rolls recipe: shitake mashrooms, cabbages, pre-seasoned tofu and tamari sauce

  • thai paper rolls recipe: rice noodles, soy sauce, carrots, green onion and fresh coriander

  • italian paper rolls recipe: bell pepper, cucumber, fresh lettuge and basil and balsamic vinegar


INGREDIENTS

For the rolls:

  • 8 rice paper sheets

  • 3 shredded carrots

  • 1 shredded zucchini

  • 3 cabbages leaves, shredded

  • 40 gr / ⅓ cup cooked quinoa


For the dip sauce:

  • 2 tbsp tahini sauce

  • Half lemon juice

  • Pinch of salt

  • Water to thin

LET'S DO IT
  1. Prepare your ingredients: cook some veggies, like zucchini and carrots, pre-seasoned tofu, then some carbs like quinoa or wathever your heart desires. Even rice noodles work perfectly fine if you don't want or have quinoa;

  2. Fill a large bowl with warm - not too hot - water. Wet the rice paper for abour 30-40 seconds as it’ll soften as it comes in contact with the water. Tip: one rice paper sheet at a time!

  3. Once wet, the rice paper becomes sticky fast so it's better to place it on a humid surface. Then fill the center of your roll with your veggies and whatever toppings you want. Leave about 1,5-2cm edge from the bottom and the sides;

  4. Fold your roll like it was a burrito: fold in the sides, then the bottom up over the filling, and finally roll it up to the top, compressing a bit with your hands.


Serve your paper rolls with any sauce of your choice. I personally love to dip them into an easy tahin sauce I've made with just 2 tbsp tahini, half lemon juice, and a pinch of salt, plus a little bit of water to thin. But peanut based sauce or tamari sauce will work fine as well.



Should you try these vegan rice paper rolls at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages


VERSIONE IN ITALIANO

A chi non piacerebbe provare questi involtini in carta di riso?

Super facili da fare, sono perfetti per un pranzo leggero, fresco e nutriente, accompagnati da una salsina a base di tahin fatta con soltanto 3 ingredienti: 2 cucchiai di tahin, mezzo limone spremuto, ed un pizzico di sale, più un po' d'acqua qb per diluire.


Come fare gli involtini in carta di riso

E' davvero facile, a discapito di quel che si potrebbe pensare, ed anche chi ha poca manualità può farcela. Ed in ogni caso, con la pratica diventerai sempre più veloce.

L'importante è ricordarsi di immergere ogni foglio di riso - uno alla volta - per circa 30-40 secondi in acqua calda (non bollente, altrimenti il foglio si romperà). Ricorda, inoltre, di inumidire la superficie dove posizionerai i tuoi involtini, poiché tendono a diventare appicicosi velocemente e si attaccherebbero al piatto.


Ingredienti

Per gli involtini:

  • 8 fogli di carta di riso

  • 3 carote affettate a julienne

  • 1 zucchina affettata a julienne

  • 3 foglie di cavolo cappuccio, affettate

  • 40 gr quinoa già cotta

Per la salsa:

  • 2 cucchiai di salsa tahina

  • Mezzo limone spremuto

  • Un pizzico di sale

  • Acqua qb


Istruzioni


  1. Prepara in anticipo gli ingredienti per il ripieno: cuoci le verdure saltandole in padella con un filo d'olio ed un pizzico di sale, così come la quinoa. Anche il cous cous o i noodles sono tipologie di carboidrati che andranno benissimo come ripieno per gli involtini;

  2. Riempi una grande ciotola, oppure una padella, con dell'acqua calda - non bollente. Immergi un foglio di carta di riso alla volta, per circa 30-40 secondi finché non diventerà morbido;

  3. Stendi il foglio su una superficie inumidita, e procedi velocemente a riempirne il centro con il ripieno di verdure e quinoa. Lascia circa 1,5-2 cm dai bordi;

  4. Ora dovrai arrotolare il tuo involtino come se fosse un burrito: piega i bordi laterali, poi quello inferiore e, facendo una leggera pressione con le mani, procedi ad arritolarlo dal basso verso l'alto fino in cima.

Se anche tu hai fatto questi involtini, non dimenticare di taggare la nostra pagina Instagram e di postare la foto con l'hashtag #twocabbageskitchen. Ci piace tantissime vedere le tue creazioni :)

Con tanto love,

Cristiana & i Verzoni

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Hope you enjoyed this recipe! Try it at home... I assure it's not difficult :)

Use the hashtag

#twocabbageskitchen on Insta

The Two Cabbages would

absolutely love to see your creation!

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