Vietnamese Fresh Rolls and Peanut Sauce || Healthy Vegan Recipe

Vietnamese Fresh Rolls and Peanut Sauce || Healthy Vegan Recipe



Hello and welcome to Freshly Served, the healthy
vegan cooking show. Iím Heather and tonight
weíre making some fresh spring rolls with
a peanut dipping sauce.
Now these are the kind of fresh rolls that
your gonna see in a Thai restaurant with the
rice paper wrap and just a whole bunch of
raw vegetables inside and I like to do a peanut
sauce thereís also a spicy chilli kind of
sauce thatís more runny, itís more of a
clear sauce. I personally love the peanut
sauce and thatís what Iím gonna do tonight.
And thatís whatís weíre gonna start with
because letís face it thatís where the yumminess
comes in right? Ok! So Iíve got some peanut
butter mix in a bowl with some untoasted sesame
oil to start with.
Now you want to make sure you use the natural
kind of peanut butter thatís unrefined and
that has only ingredient that listed peanuts.
You donít need to add any salt or added sugar
and the pre-blended kind of peanut butter
have added oil which you donít need. And
also itís not gonna work out as well for
the texture. Not as healthy and not as good
for what weíre doing.
So, ok! Iíve got the peanut butter mix in
with some untoasted sesame oil until I get
a texture that I like and we are gonna add
a bit more liquid to this but this is basically
where your gonna get the base of your dipping
sauce.
And use an amount that is appropriate on how
many rolls you are making. If you have left
over sauce you can always use it for something
else so I always tend to air on the side of
too much rather than too little.
Next thing weíre going to do is add some
toasted sesame oil for some flavor. This stuff
has an amazing flavor but itís very strong
so you only need tiny little bit, put that
in there and then Iím gonna use some tamari
which is a fermented soy sauce.
Soy sauce you can use as well but fermented
kind is much easier for your body to digest
so if you can find some tamari I would recommend
that over soy sauce. So stir that together
and you might notice that itís getting a
little bit solid because the soy sauce is
reacting with oil.
And then most of the time I put some vinegar
in here. Brown rice vinegar is what is typically
use, Iím using apple cider vinegar because
I like it. I have a good source for it and
I know that its unrefine and so on. So give
that a good stir now the vinegar is going
to cause things to separate a little bit but
if you keep stirring, it will come back together.
So here is my sauce and you can see the texture
there now Iíve use smooth peanut butter tonight
but I love to do this with crunchy peanut
butter. Phil is not much of a fan of that
as I am but I love the crunchy bits.
Ok, the next and last thing Iím gonna add
in here is a little bit of chilli, you can
use chilli flakes or chilli paste and this
is gonna be to your own preferences. I like
a little bit of spice just to liven the sauce
up but I donít like too much because spicy
stuff doesnít do well in my system.
If you like really spicy put more in, if you
donít like spicy at all try it without you
can always add some later. You cannot take
it out though so be careful. Now in a sauce
I would normally be adding salt, the reason
why Iím not adding to this one is because
I added soy sauce, tamari. That has lot of
salt in it so I donít need to add any actual
salt to this.
Ok! So once you get the texture that you like,
you can even taste it if you like but I know
Iíve made this a whole lot so I know that
I like this flavor and the amounts Iím not
too particular about. And then weíre gonna
set this aside and get working on our rice
paper rolls.
So what Iíve got to work with today and the
fillings can be pretty much whatever you like,
thatís the nice thing about this recipe is
you can put in whatever you want.
So Iíve got some grated carrots, Iíve got
some green onion, Iíve got some lettuce,
Iíve got some cucumber that I cut into Julianne
strips. You can do the same thing with the
carrots but Iíve gotten on to grating them
because itís a little bit softer and Iíve
got some parsley, some flat leaf parsley.
I donít really like cilantro when itís fresh
so I use flat leaf parsley instead but if
you like cilantro that is the traditional
filling for this roll.
And then whatever else you want to improvise
with thatís fine but basically what I want
to show you tonight is how to roll the rice
paper roll so Iím not too concern with the
fillings.
So they come like this and what weíre gonna
do is Iíve got a plate just like this. They
break pretty easily so you wanna be careful
with them and when they break you canít really
roll them so that one is pretty much done.
Iíll get a new one and then what Iíve got
here is a plate thatís full with water and
you need a plate that has a little bit of
a curve to it otherwise it wonít hold the
water and then what your gonna do is put this
into the water and it takes a minute to soften
it up.
So what I usually do is get one going, once
its soft I transfer it here and start filling
it and rolling it and while Iím rolling,
our filling and rolling, Iím gonna take another
one and put it into the water to start it
softening so that I donít have to wait for
it again.
It only takes a couple of minutes and your
roll should be able to crunch right up. Iím
just doing that so that you can see how soft
it is. You donít need to do that. Ok? Then
you gotta shake off any excess water, put
it on your plate and I find that the plate
is the best surface to roll on because it
doesnít stick.
And then get your next one going so that itís
soft by the time Iím done rolling this one.
Ok! So like I said I like to use a plate I
find the counter or cutting board are too
sticky that when I roll it, it rips the paper
whereas a plate is gonna be nice and soft.
So what I do is I take a piece of lettuce
and Iím taking off that really stiff part
of the stem, throw that in my compost, Iíll
take some grated carrots and you wanna be
making things in kind of long skinny strip
in the middle of your roll.
Take a few strips of cucumber, couple bits
of green onion and some parsley. Now the biggest
mistake people often make is filling these
things too full. If you do that itís gonna
be really difficult to roll, youíre gonna
be frustrated. Itís not a good scene so start
with as little filling as you can manage.
I often find it difficult to control myself
because I love to shelve these things full
of vegetables. Ok so how do we roll is weíre
gonna fold both ends in like this. Take this
back in over like so, all the way over the
vegetables, press down and squish it back
and then youíll just keep rolling till the
end of your paper.
Ok? So thatís what they should look like,
theyíre beautiful, you can see through them.
If you want you can get some flat leaf parsley
or cilantro on the outside and then you can
see it through the paper.
And as you can probably tell these are white
rice paper rolls and I have not been able
to find any brown rice paper rolls otherwise
thatís obviously I will use but when I feel
with these guys is I can cram them full with
vegetables.
The percentage of white rice on the outside
is pretty small compare to how much vegetable
I can put in here and it makes things really
delicious for people who donít normally eat
fresh raw vegetables especially lettuce and
sprouts.
People will often really enjoy this rolls
even if they donít like a salad so I think
of them as like a treat and yes they are white
refined rice but hey we donít have to do
things perfectly all the time, there are a
lot healthy stuff going here otherwise.
Now when you first roll them theyíre gonna
come out and theyíre gonna be a little bit
slippery just leave them for a few minutes
and they should get nice and tight on the
roll.
This one is not perfectly tight if it takes
a while of doing them before you get them
really nice and tight so donít give up, keep
on going and then once you get them done,
give them a little slice in half and you can
put them on a plate make them look really
nice and pretty with some sauce in the middle.


Vietnamese Fresh Rolls and Peanut Sauce || Healthy Vegan Recipe


All credits go to Heather Nicholds