Rice Paper Rolls for lunch? Try this easy recipe

Time to make something special. (Source: Anahita Dhondy/Instagram; designed by Gargi Singh)
There is nothing like a good meal that energises you but also leaves a wonderful aftertaste. Once in a while it is a good idea to take a break from one’s regular meals and try out something that adds the much-needed excitement. If you have been wanting to make something special for your weekend, here is a simple, interesting recipe that you can try. It also makes for a quick and filling lunch. What more? Depending on your mood, you can turn them into vegan, vegetarian or non-vegetarian.

Chef Anahita Dhondy who keeps sharing interesting recipes shared this easy recipe that caught our attention.

Take a look.

View this post on Instagram

Rice Paper Rolls 🥗🍚📃🗞️ Light lunch comprised of store bought rice papers. You need to rehydrate them and add filling. I kept it vegan, so this is what I used: 🍍Ripe pineapple 🥗Salad leaves 🥒Cucumber 🌶️Bellpeppers and a little chilli (optional) 🌿Basil leaves 🍃Mint leaves I cut everything into batons, filled them and rolled them. Keep it in the fridge for 15 mins before having them, it’ll be chilled or have your ingredients to fill really cold too. *Substitute pineapple for mango, add boiled prawns or Chicken to make it non vegetarian. It’s all about what you have in hand, but the basil, mint, fresh leaves are a must and for crunch cucumbers. For the sauce it’s super easy. My Go-To Asian Dipping sauce 👩‍🍳 Soy sauce 1tsp Honey 1tsp Vinegar (rice wine / apple cider / Parsi kolah / white wine – any you have at home) 1/2tsp Sesame oil – 1/2tsp Chilli sauce or paste 1/2tsp Whisk all of it together and top with sesame seeds. It’s easy, so delicious, super light and YUM! Have it chilled and Crunchy! Hope you enjoy this easy recipe from our home, #TogetherAtHome we’ll keep cooking everyday! #HappyCooking #Happydrinking #stayhome #staysafe #quarantinecooking #asianfood #vietnamesericepaperrolls #ricepaper #rolls #dippingsauce #homemade #frommykitchen #cravingasianfood #delicious #homecooking #chefanahita #chefathome #easypeasy #stepbystep #recipe #homerecipe #cookingwithchefanahita #eatwell #homemade #stayhomestaysafe #lightlunch #vegab #crunch #saladleaves #seaonal

A post shared by Anahita Dhondy Bhandari (@anahitadhondy) on Aug 4, 2020 at 2:40am PDT

Here’s what Dhondy mentioned. “Light lunch comprised of store bought rice papers. You need to rehydrate them and add filling. I kept it vegan,” she said.

Here’s the vegan recipe.

ALSO READ | Bhindi lovers must try this easy recipe from Namrata Shirodkar

Ingredients

Ripe pineapple
Salad leaves
Cucumber
Bellpeppers and a little chilli (optional)
Basil leaves
Mint leaves

Method

*Cut everything into batons, fill them and roll them. Keep it in the refrigerator for 15 minutes before having them or have your ingredients cold too for the filling.

Pro tips

*Basil, mint, fresh leaves are a must for crunch cucumbers.

*Substitute pineapple for mango, add boiled prawns or chicken to make it non-vegetarian, said Dhondy.

How to make the  Go-To Asian Dipping sauce?

Ingredients

1tsp – Soy sauce
1tsp – Honey
1/2tsp – Vinegar (rice wine/apple cider/Parsi kolah/white wine – any you have at home)
1/2tsp – Sesame oil
1/2tsp – Chilli sauce or paste

Method

*Whisk all of it together and top with sesame seeds.

Dhondy said, “It’s easy, so delicious, super light and yum. Have it chilled and crunchy!”

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