Rice paper rolls are a go to in my kitchen, I find that the more you make them the easier they are. Having been inspired by my Australia Day lunch (see image here) with pals who made a whole selection of them, I thought I would throw some together and boy you can get experimental with flavours.
I chose to go plant-based for this dish (I have made some chicken one’s here is vegan isn’t your thing), I have currently been working in student clinic with a few vegan’s and needed to expand on my vegan skills in the kitchen.
This combination was made with some panfried tofu, which I had left from a recipe testing job (if you want to work with me read more here), shredded cabbage, carrot, celery, mint and a fabulous homemade dipping sauce. You can equally bulk this dish out with rice noodles, which take under 4 minutes to prep too.
I make my rice paper rolls by using the great technique from this video
Why I love them:
- Perfect for a big day at work
- Pack these into your kid’s lunch box
- Takes less than 15 minutes to make
- A great way to get more veggies into your diet without really thinking about it
- Perfect for people on a gluten/dairy/vegan/vegetarian diet
Why its good for you:
Raw Cabbage is a great source of beta carotene (this is the precursor that helps vitamin A do its job – so great for your eye sight, helps with the making of protein in the body as well as supporting reproduction) a good source of vitamin C (immunity, cell health), K (blood clotting and bone building) and folate (helps reduce birth defects).
Carrots are rich in beta-carotene too and also vitamin A (good for your eye health) and an antioxidant which helps mop up oxidising free radicals in the body.
Celery contains a large amount of fibre, which really aids with digestion and helps you feel fuller quicker due to its bulk in fibre. It is also a good source of potassium which is not only good for helping to maintain fluid balance in your body as well as a steady heart beat. It does this by helping to offset sodium’s effects on blood pressure. Some also say (from this book) that it can help with gout symptoms and oedema (fluid swelling).
Tofu is a good source of protein for vegan’s or people on a plant-based diet. I believe it should be taken in moderation and not incorporated into every meal. It is a curd made from soy beans. It contains isoflavones, which are natural forming oestrogenic compounds found in soy. There has been research to suggest that these isoflavones have been shown to have beneficial effects on cardiovascular health and other factors. Isoflavones have been also suggested to treat hormone-related cancers (source).
Hope you enjoy this one