Vega Dish: Rice Paper Sushi Rolls

Beautiful coloured rice paper sushi rolls

It's a feast to look at and delicious to eat: sushi rolls full of vegetables. They make a wonderful light dinner, lunch, or appetizer. Here’s the recipe* how to make them.

What you need for the peanut dipping sauce:

• 1/4 cup creamy peanut butter
• 1 Tablespoon hoisin sauce
• 2 teaspoons soy sauce
• 1 clove garlic, mashed 
• 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
• 1–2 Tablespoons warm water, or more as needed
• optional garnish: crushed peanuts, sprinkle of crushed red pepper

What you need for the sushi rolls:

• 10 spring roll rice paper wrappers
• 1 large carrot, peeled and julienned
• 1 large cucumber, julienned 
• 1/2 of a large red pepper, julienned
• 1/3 cup chopped purple cabbage
• 1 ounce cooked rice noodles or rice vermicelli (optional)
• 1 avocado, sliced
• handful fresh cilantro (and/or mint, basil)
• 5 large green lettuce leaves (romaine, butter, etc), torn in half
• optional for garnish: sesame seeds

Step 1: Start with preparing the sauce.
You can whisk everything together in a bowl. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.

Step 2: Prepare the rice paper wrappers.
Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Pat the wrapper slightly dry.

Step 3: Fill the rolls.
Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the rice paper. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top. Do not overstuff the roll. Start small then add more, as needed, as you roll each one.

Step 4: Roll them.
Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It’s basically like you’re rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish.

Step 5: Slice into sushi rolls.
After rolling each, cut them into smaller pieces to create little sushi rolls. Sprinkle with sesame seeds, and serve with peanut sauce. 

*Recipe from Sally's Baking Addiction.

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