I was in a hurry to dash out for a couple of errands this afternoon and didn't have much time to map out lunch for us at home. I opted for a 'no-cook' meal of quick healthy rice paper roll ups for my 'babies' before running off. I call them my babies because I love them to PIECES and I'm the self-proclaimed 'mommy' of the house.*laughs* Rice paper rolls are so quick to make; and they didn't take me much effort at all....*sigh* an ingenious culinary discovery by the Vietnamese!
I dug around the pantry and refrigerator for loose bits of vegetables and came up with a delicious "tuna-combo" which had our taste buds tingling with satisfaction.
2 cans of spicy tuna
1/4 iceberg lettuce leaves shredded
1/2 cucumber sliced into thin strips
1 carrot grated
1 red chilly sliced
2 stalks fresh mint leaves (roughly diced)
fried crispy shallots ( available at asian supermarkets)
Sauce: 1 tbsp sweet chili sauce+2 tbsp light soy sauce+ 1 tsp fish sauce + 1/2 red chilly sliced+ 1 inch cube ginger sliced thinly+ 1 garlic clove crushed and roughly chopped+ 1 tsp sugar
Stir sauce ingredients in a small container till well incorporated and set aside.
Soak 1 sheet of paper in a shallow bowl filled with water for approximately 30 seconds. Gently remove and lay on a flat work space. Arrange filling ingredients in the center horizontally, sprinkle mint leaves+ fried shallots and fold the left and right corners in by 1-2 inches. Gently roll up the rice paper roll into a long cyclindrical shape. Repeat with the rest of the rolls. Serve with spicy chilly+ ginger sauce!
The rolls may turn out a little messy in the beginning but keep in mind that practice makes perfect. Try not to soak the paper for too long or it may tear too easily. Throw out the torn ones...start over with a new sheet...unless you want to end up with rice paper rolls leaking like a worn-out faucet.
Tags: tuna rice paper rolls budget recipe