I work from home so every day I need to make myself eat a real lunch otherwise I would graze all afternoon. My goal this new year has been to double my vegetable intake during the winter. We also love Asian flavors, especially sesame. I discovered Vietnamese rice papers as a great way to fool myself into eating a salad for lunch.
Fun to make and easy to eat.
To go with them, I whisk together a ginger sesame sauce that has become my go to base for salad dressing, marinades and dipping sauces. The best part is that sesame oil packs such a flavor punch, a little bit does the job.
4 rice papers
2 inches of cucumber seeded and cut in strips
2 leaves romaine lettuce cut in strips
3 radishes diced
1 half carrot shredded
Splash of sesame oil
Large pinch of ground ginger
1 tablespoon of soy sauce
1 tablespoon rice vinegar
Prep all the veggies and make the sauce by whisking the dipping sauce ingredients together. Place a shallow bowl of warm water on counter with clean tea towel next to it. Take one rice paper at time, dip in the water then work in with palms until pliable. Place on the towel then add the veggies to the center and roll, tucking the ends in. Continue with the remaining papers and veggies. Dip and enjoy.
The variations are endless…
I use it as a salad dressing regularly and often over shredded cabbage for different take on coleslaw. It works great for the base of a stir fry. For marinades, I add garlic powder and a tablespoon of vegetable oil. To dip apples, I whisk in a couple tablespoons of peanut butter and some hot pepper flakes.
There are so many possibilities!