rainbow rolls

Although the sun has been out for a couple of days, it is still definitely winter over here.  We play outside with layers on – and I can tell how cold the kids are getting by the color of their skin.  Rosy and pink – still warm.  Blueish tint – time to go inside to warm up again.  The outside plants are all in deep hibernation, with exception of the cabbage, broccoli and winter greens that are growing like weeds in the garden beds.  And the go-to meals are still tummy warming soups and stews, rich and hearty broths and roasted veggies with all the wintery toppings because we have to keep warm somehow.

But even with the cold weather and rain storms coming again in a few days – I’m still craving warm sunshine and sunshine-y food, if that is even a word.  Or maybe I’m just craving crunchy vegetables and yummy dipping sauces – something lighter to break up all the heavy food we’ve been devouring through the winter storms.

These rolls are simple enough to make – just dig through your produce bin and find anything that you can shred, shave, or slice.  Pretty easy assignment, right?  Any combination of veggies/herbs/fruit would work great in these rolls so if all you have on hand is spinach, carrots and bell pepper, then that would make an amazing roll!

You will also need rice paper wrappers and rice noodles – I get both at the local Asian market but I know for a fact that our Safeway carries these products so you can probably find them at your favorite local grocery store.

If you have never worked with rice paper wrappers before, they are very easy to use but somewhat temperamental.  They like to tear on the corners so if you get frustrated easily (like yours truly) my advice would to be use TWO rice papers rolls on top of each other.  Then you don’t have to baby them quite as much as they like to be babied and you can fill and roll without screaming curse words at inadament objects when you get frustrated (like yours truly too.)

So, you’ve gathered all your supplies.  Rice paper wrappers, rice noodles, and various veggies/herbs/fruit.  Let’s get to work!

So take your root/stem/pepper-type veggies and slice them into thin pieces about three inches long (or less).  Fruit can be thinly sliced using a mandolin or a very sharp knife.  Herbs/leafy greens/spinach does best by leaving the leaves whole.  Stack them onto a plate in little piles and set aside.

Cook and cool the rice noodles and let’s get rolling.  Place a bit of water on a large plate or ribbed baking sheet.  Dip the rice paper wrapper into the water, flip and dip again, and then place the wrapper onto a cutting board or other flat surface, like your counter top.  Place a small amount of noodles into the center of the wrapper, add a little bit of herbs, some fruit, some veggies and fold up the sides like a burrito – both sides in, tuck the top over the bottom, and roll it up.  Set aside (or eat it to make sure it’s good – say it with me – like yours truly) and keep rolling.

If you find that you are having a hard time not busting the sides open like I tend to do – use less filling or try the double wrapper technique.  In between the two wrapper layers I like to add some extra veggies/fruit/herbs to mark the place where I need to add the filling.  Wrapper down – three avocado slices – another wrapper down – fill with fillings and roll it up.  Experiment and make these rolls work for you.

Super healthy and wonderfully delicious – these rainbow rolls will have you dreaming of warmer weather too!

XO,

Jenn

rainbow rolls

makes about 9 rolls

various veggies, herbs, fruit  (For the rolls above, I used purple cabbage, purple carrots, red bell peppers, sweet potato/yam, golden beets, cucumber and mint, as well as the rice noodles, to fill each roll)

one package of rice noodles

one package of rice papper wrappers

Take your root/stem/pepper-type veggies and slice them into thin pieces about three inches long (or less).  Fruit can be thinly sliced using a mandolin or a very sharp knife.  Herbs/leafy greens/spinach does best by leaving the leaves whole.  Stack them onto a plate in little piles and set aside.

Cook the rice noodles by bringing a large pot of water to a boil.  Pour the hot water into a heatproof bowl and add the noodles.  Let the noodles soak in the hot water for about five minutes, then gently stir/push them around with a spoon to make sure they are cooked through – they should be soft and opaque.  Strain the hot water off and run the noodles under cool water for a few minutes, or until they are cool enough to handle.  Set aside.

Place a bit of water on a large plate or ribbed baking sheet.  Dip the rice paper wrapper into the water, flip and dip again, and then place the wrapper onto a cutting board or other flat surface, like your counter top.  Place a small amount of noodles into the center of the wrapper, add a little bit of herbs, some fruit, some veggies and fold up the sides like a burrito – both sides in, tuck the top over the bottom, and roll it up.  Set aside (or eat it to make sure it’s good) and keep rolling.

If you find that you are having a hard time not busting the sides open like I tend to do – use less filling or try the double wrapper technique.  In between the two wrapper layers I like to add some extra veggies/fruit/herbs to mark the place where I need to add the filling.  Wrapper down – three avocado slices – another wrapper down – fill with fillings and roll it up.  Experiment and make these rolls work for you.