How to make Rainbow Rice Paper Roll -
Healthy and easy to make – colourful vegetable strips wrapped in rice paper rolls and served with a tasty dipping sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice paper sheets, Dipping sauce (डिपिंग सॉस)
Cuisine : Oriental
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Soya Chaap - SK Khazana Choco Coconut Macaroons-Cook Smart sev khamni Paneer Bhurji Cigar - SK Khazana
Rainbow Rice Paper Roll Recipe Card
Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured.
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Rainbow Rice Paper Roll Recipe
Rice paper sheets 4
Dipping sauce
Sweet chilli sauce 1/4 cup
Lemon juice 2 tablespoons
Fish sauce 1 teaspoon
Soy sauce 2 teaspoons
Rice vinegar 2 tablespoons
Castor sugar 2 teaspoons
Filling
Rice vermicelli , soaked in boiling water for 5 minutes and draine 1 cup
Fresh mint leaves 2 tablespoons
Cucumber , peeled and cut into thin strips 1 small
Red capsicum , cut into thin strips 1 small
Yellow capsicum , cut into thin strips 1 small
Carrot , peeled and cut into thin strips 1 small
Spring onion greens , chopped 2 tablespoons
Fresh Thai basil leaves 8-10
Tinned pineapple , cut into thin strips 2 slices
Peanuts , roasted and crushed 2 tablespoons
Method
Step 1
To make dipping sauce, take sweet chilli sauce in a bowl, add lemon juice, fish sauce, soy sauce, rice vinegar and castor sugar in a bowl and mix well.
Step 2
Take some hot water in a shallow plate.
Step 3
Cut rice vermicelli into half and drain thoroughly.
Step 4
Dip the rice paper rolls in hot water for 5 seconds and spread them on the work top. Arrange some mint leaves at one end.
Step 5
Put rice vermicelli, cucumber, red capsicum, yellow capsicum, carrot, spring onion greens, basil leaves, pineapple and peanuts on top. Fold the edges of the rice roll from both side and tightly roll it from one end to another.
Step 6
Pack them in the tiffin box with dipping sauce.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
