Will loves this recipe because he gets to play with the rice papers in the water…
This recipe yields 8 Spring Rolls. You can, of course, make more if you’d like.
Water for boiling and soaking the Rice Papers
Rice Noodles – 1 Cup Cooked
Cole Slaw Cabbage Mixture – 1 Cup Raw
Sunflower Seeds – 1/4 Cup Crushed
Tamari – 1 Tablespoon
Honey – 1 Tablespoon
Olive Oil – 1 Tablespoon
Round Rice Papers – 8-10 – save the rest in a plastic ziplock for next time!
You will need: Pot for boiling; Mixing Bowl; Pie Plate; Spoon; Regular Plate; Colander; Cutting Board; Knife for chopping – mind the little fingers!
Start by boiling water to cook the Rice Noodles by the package instructions, this part takes the longest (approx. 20 minutes) so you can make the rest of the dish while the noodles cook. In your mixing bowl, combine Cole Slaw, Crushed Sunflower Seeds, Tamari, Honey and Olive Oil and set aside. Taking your time while the noodles are still cooking, add water to the pie plate and have a little play time. Once the noodles are ready, drain into the colander, chop and add to the cole slaw mixture. Prepare a plate on the side – preferably colored so that you can see the Rice Paper, and start to soak the Rice Paper in the pie plate for 2-3 minutes.. One paper at a time. Carefully lift the paper out and lay across the plate. Let the paper dry out for another 4-5 minutes until you can feel it becoming sticky.
Grab your spoon and add approximately 2 tablespoons of the mixture at one edge of the rice paper. Now, everyone has their own rolling technique, but we find that we get the tightest rolls by starting at the edge where the mixture is, folding over and then folding in the sides – kind of like an envelope, and then rolling up. The next step really depends on your taste… eat them plain as is, with the yummy tamari flavoring leading the way, or throw a fun dipping sauce into the act… one thing for sure though… USE YOUR HANDS to gobble them up.
And the NOSH – Did Will eat it? Sadly, no. But we kind of knew we were kidding ourselves that he would… oh the tastes of a two year old!
Hi Will’s Kitchen
I just wanted to say how much I like your site. I have a food blog called The Intolerant Gourmet that specialises in amazing allergy friendly food (gluten free, dairy free, soya free, egg free and yeast free to be exact). I would love for you to take a look and possibly link to my site; I think we are in the same area and have similar tastes so it would be great to have you as a link.
Hope to talk to you again. Pippa
I’ve always been intimidated by rice paper because it seems so delicate to me but now that I see your rolling technique it dawns on me that I’ve been kind of doing it wrong.
This looks delish.
I would totally eat that, like RIGHT NOW!