This weeks challenge of “Raw” was a little difficult. All the dishes I wanted to make had a cooked element, and I didn’t really want to do Sashimi or a salad. The Vietnamese Rice Paper Rolls which I ended up making don’t really comply to the theme “Raw” as tofu is cooked and I presume the rice paper has been cooked too at some point, but they are however very tasty, and the closest I can come to raw.
I have to thank Jackie for the recipe. I was still hesitating over what to make when she suggested these little gems and sent me the recipe, Thanks heaps, the dipping sauce is magic.
Another sub challenge I had this week is to make a dish that my new sister in law can make for my brother. All my dishes are either meat, or very indulgent, and he is the healthy one in the family so I wanted to make my “raw” dish, a recipe which would be suitable for him.
1 medium carrot cut into matchsticks
50 gm bean sprouts
50 gm snow pea sprouts
½ cup loosely packed fresh coriander leaves
1 cos lettuce, leaves separated
½ T/s finely grated fresh ginger
100gm tofu, cut into 6 slices
6 x 21 cm rice paper rounds
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon grated palm sugar
1 fresh small red thai chilli, chopped finely
Combine all the dipping sauce ingredients in a small mixing bowl and set aside.
Prepare vegetables and tofu as shown in picture below. Trim lettuce so that it is smaller than the rice paper rolls.
Dip one rice paper round into a bowl of warm water until soft, place it on a damp clean cloth.
Top the rice paper with one lettuce leaf, add a slice of tofu and then the remaining salad items.
Roll the ingredients tightly in the lettuce and then enclose in the rice paper roll.
Serve with dipping sauce.