Rice Paper Vegetable Rolls

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Rice Paper Vegetable Rolls
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 41 min.
Ready in

Ingredients

for
4
Ingredients
1
1
½
1
small eggplant
1
2 tablespoons
16 sheets
Rice paper (22 x 22 cm)
1 tablespoon
light Soy sauce
1 tablespoon

Preparation steps

1.

Rinse, trim and cut bell pepper into strips. Peel the carrot and cut into thin sticks. Peel the pineapple, remove stalk and cut into thin sticks. Rinse eggplant and zucchini, remove ends and cut into long narrow strips. Heat oil in a pan and fry eggplant for about 4 minutes until slightly soft. Add zucchini and fry for 1-2 minutes, then remove from heat.

2.

Fill a shallow dish, slightly larger than the sheets of rice paper, with water. In addition, spread a cloth on a work surface and have a second cloth handy. Place sheets one at a time into the water and soak for about 1 minute. Then gently spread on the cloth and pat dry with the second cloth.

3.

Fill rice paper sheets with some vegetables. Drizzle with a little soy sauce and lime juice. Roll up and tie together, if desired.

4.

Serve with carrot dip, at will.