Rice Paper Spring Rolls

Just saw a pack of thin crisp sheets called rice paper in an Asian food aisle and picked it up. Did not have much idea of what it would exactly be, but it was so much fun to make these colorful spring rolls.

The soft outer covering with crunchy bean sprout and veggies inside is a healthy and delicious option for an appetizer.

Heat 1 tbsp of chilli oil (red chillies soaked in warm oil) or regular oil.

Slice 1 large onion and chop Spring onions.

Saute onions, bell pepper, shredded carrots, minced ginger and minced garlic.

Ginger and garlic give a wonderful flavor to other veggies and beans.

Add salt,  ajinomoto(optional) and 2 tsp. vinegar.

Add 4 cups of bean sprouts and onion greens. Toss them well with other veggies. Do not cook the beans.

Turn off the heat and let the bean mixture cool well.

Rice paper is a thin, crisp sheet made of rice starch. To make it pliable and easy to roll and fold, soak in room temperature water for around 20-30 seconds till it becomes soft and translucent.
Soak one paper at a time and roll it.

Spread the sheet on a rolling board or a flat surface. Work on it quickly to avoid rice paper for sticking onto the board.

Put 2 tbsp. bean filling in the center.

Gently roll from one side.

Fold the sides in.

Wrap the remaining tightly.

Work quickly with soaked rice paper. It tends to stick to the surface. 

The edges will self seal since it is starchy.
Love the colorfull filling through translucent rice paper.

Serve with dipping sauce and warm veggie soup.

Chinese soup and appetizers for dinner!!
Veggie Soup, Spring rolls and steamed Momos...yum yum!!

Enjoy Cold and Crunchy Rolls!!