conquered: rice paper rolls

Why did it take me so long to try these?

The rice paper was nowhere near as delicate as I expected (pliable even) and keeping them tightly rolled was easy-breezy as the paper just stuck to itself. My first batch held traditional spring roll ingredients – rice noodles and fresh veggies that were then dipped in soy sauce and Wheatsville’s Cashew-Tamari Dressing (a household staple).

A couple of days later I decided to roll some leftovers into them. Ginger-broccoli stir fry filled the rolls and stored nicely in the fridge for between-meal snacks with a quick peanut sauce (peanut butter, lime, soy sauce, sriracha, water) for dipping. Never again will my stir-fry leftovers go bad (!!!!) and I have a feeling that this is just the beginning of my kitchen relationship with rice paper.

P.S. I did all of my rolling work on a clean kitchen towel instead of a plate or cutting board. The towel soaked up all the excess water off the rice paper, making the folding and rolling a less slick affair. 🙂

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