Now that I think of it, I haven’t spotted a rainbow in AAAAAAAAAGGGES. (Apart from that really faded one that lasted like 40 seconds the other day.)
But I have eaten a rainbow, so I guess that counts too.
And so have the members of my cooking tech class at school! 😆
Yes, one day my food teacher asked me to take the food lesson. 😮 She’d bought all the ingredients for my rice paper roll recipe and I reluctantly demonstrated it to the class.
Only one group looked enthusiastic about healthy food.
“We’re not vegans!” someone complained. Hmmm. The struggles. 😣
It was basically impossible to teach everyone how to use rice paper rolls without destroying them. One girl came up to me with a completely dead, stuck-together clump of rice paper that had absolutely no hope 😥
Either the water was too hot, the rice papers were soaked to long or there was simply a lack of delicate handling. But in the end, we had a room-full of ugly but pretty rainbow rice paper rolls!
So anyway, that recipe I taught to the class is the one I’m about to share with you!
It’s nothing tooooo difficult:
- You prepare your ingredients
- You fill a large bowl with WARM – not hot, not cold or boiling or fresh from the fridge; WARM water
- You place your ingredients next to the bowl (I like to lay them out in piles of each ingredient, ie. a pile of carrot, a pile of beetroot, a pile of violas, etc, so it’s easy to lay them out like a rainbow on the rice paper. Otherwise they will look like salad rice paper rolls 😐
- You make sure that there is a sufficient-sized, clean space for you to lay the rice paper on to make the rolls
- You hold ONE sheet of rice paper at a time under the warm water for 20-30 seconds, until completely flexible (and slimey!)
- You GENTLY remove it from the water and place it on the clean surface (try not to let it fold otherwise the folds will stick)
- You lay your ingredients down the middle in any way that you want
- You roll it up like a wrap. Or a burrito. Or a spring roll. Whichever you prefer.
- You repeat it with the remaining sheets of rice paper and fillings.
Just look at those colours…😍
Of course, you can use any combination of vegetables/fruit that you want. Why not go for a lean & green theme (triple rhyme!), or the colours of your flag (the Italian flag would look sooooo cool (how about cherry tomatoes, vegan mozzarella and spinach? Caprese!)! So would the Jamaican flag – think pineapple, green capsicum, black beans, you get the gist.
(Or what if you made one red roll, one orange roll, one yellow roll, one green, one blue, one indigo and one violet and presented them in the order of a rainbow?)
Just brainstorming here.
But anyway, the combination of ingredients I’ve used here is super juicy, refreshing array! I’m sure you’ll love them just as much as I (and hopefully more than the food tech kids 😉) did!
And let’s not forget the dipping sauce!
RAW RAINBOW RICE PAPER ROLLS WITH MAPLE SOY SESAME DIPPING SAUCE
FOR THE RICE PAPER ROLLS
- 8 sheets of rice paper
- zest of 1/2 lemon
- zest of 1/4 an orange
- 60g tomato, thinly sliced
- 60g carrot, thinly sliced
- 80g capsicum, thinly sliced (use yellow to get the rainbow vibe; otherwise use any colour you want!)
- 60g avocado, thinly sliced
- 20g spinach, thinly sliced
- 60g blueberries (I halved some to show their beautiful green inside!)
- 20g red onion, thinly sliced
- 60g beetroot, thinly sliced
- edible flowers (I used a mix of violas and borage flowers)
FOR THE MAPLE SOY SESAME DIPPING SAUCE
- 1/4 cup + 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1/2 tsp sesame seeds
- 1/2 tsp coconut sugar
RICE PAPER ROLLS
- Fill a bowl with a large surface area with warm water. Lay the filling ingredients out next to the bowl (I like to have a separate pile for each ingredient). You may want to also split each pile into eight. Place an empty plate or board (or ensure you have a clean surface) large enough to make the rolls on, near the bowl and ingredients.
- Hold one sheet of rice paper underwater for about 30 seconds or until pliable and slimy, then carefully lay it on your work surface.
- Lay your filling ingredients down the centre (I sprinkled citrus zest first, then placed the different vegetables and fruit on top separately, followed by the flowers for a rainbow effect) leaving at least 1cm at each end to allow you to roll it up.
- Tuck in the ends, then bring one side of the rice paper to the other and then roll along the filled bit (just like you would a wrap or burrito or spring roll… just to clarify!). Set aside on a clean plate.
- Repeat steps 2-4 with the remaining rice paper sheets and fillings.
MAPLE SOY SESAME DIPPING SAUCE
- Whisk together all ingredients in a small bowl until combined.
- Serve your rice paper rolls with the dipping sauce and EAT!
Enjoy eating your rainbows! 🙂