Rice Paper Moo-Shu Rolls
Serves 6 | Prep Time 10 minutes | Cook Time 0 minutes
One of my favorite ways of getting people to enjoy eating veggies is to wrap them in rice paper rolls. If you’ve ever enjoyed Vietnamese spring rolls, you’re familiar with these delightful silky casings that hug veggies tight as a drum. They can be found in any Asian market or the Asian section of most grocery stores. In the package, rice paper rolls look delicate, like round sheets of frosted glass, but slip them into warm water for about twenty seconds and they become soft and pliable. Put them back on the counter, add the ingredients, and wrap them just as you would a small burrito. It may take two or three tries, but I promise you’ll get the knack (I’ve even taught the technique to kids). The result will be veggie heaven, as the rolls are easy to swallow and digest.
Instructions
Fill a large, shallow bowl with warm water. Soak 1 rice paper round at a time in the water until pliable, generally 30 to 60 seconds, depending on water temperature and the rice paper. Place the softened rice paper on a work surface and carefully spread 1 teaspoon of the edamame dip on the bottom third of the rice paper, leaving 21⁄2 inches between the dip and the edges of the paper. Place 1⁄4 cup of the slaw on top of the dip and 1⁄4 cup of the shredded chicken on top of the slaw, then lay 2 mint leaves over the filling. Fold the right and left sides of the paper in over the filling, compressing the filling slightly. Fold the bottom edge up and over the filling, then tightly roll the entire thing away from your body, pressing gently to make a compact roll.
Moisten your finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal. Repeat with the remaining ingredients. Cut the rolls in half on the diagonal with a sharp knife before serving.
COOK’S NOTE: When you take these to go, leave them whole and wrap tightly in wax paper. Eat right away or cut when you are ready to eat!
STORAGE: Store in a covered container in the refrigerator for 3 days.
PER SERVING: Calories: 140; Total Fat: 4.7 g (1 g saturated, 1.8 g monounsaturated); Carbohydrates: 11 g; Protein: 12 g; Fiber: 1 g; Sodium: 250 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
6 8-inch rice paper rounds
2 tablespoons Edamame Avocado Dip with Wasabi (page xx)
1 1⁄2 cups Warm Napa Cabbage Slaw (page xx)
1 1⁄2 cups roasted organic chicken, shredded
12 fresh mint leaves