Homemade Fresh Rolls
If you’ve checked out my instagram recently you know I’ve been sharing some of my favorite recipes with you via IG stories starting with these epic fresh rolls. They have been my go to for a while and one of the reasons I love them so much is because they are so versatile. I previously shared a recipe for them below but have a few new updates that will also help answer some of the questions I received via Instagram.
Homemade Fresh Rolls
So as I mentioned you can really use a variety of ingredients in these fresh rolls. I’ve updated this blog to include the version I made in my IG stories.
- rice paper wraps (usually found in sushi section of grocery store or international aisle – definitely available at Longos, Loblaws & Metro)
- sesame coated tofu
- 1 mango sliced
- 1 red or yellow pepper sliced
- 1/2 cucumber sliced thin strips
- king oyster mushrooms
How to prep ingredients:
Sesame coated tofu:
Get a block of firm tofu, cut it into 1” strips. Marinate them in 1 tbs of sriracha, 1 tbs soya sauce, 1 tbs sesame oil. After 10 mins, coat the tofu strips in sesame seeds and bake in oven for 16 minutes, flipping at the halfway point. Remove from oven and slice into thin strips.
King oyster mushrooms
Slice the king oyster mushrooms into thin strips and saute them in soya sauce.
Any veggies you choose to use should be sliced into thin strips. For the herbs, chop or rip them up into small pieces.
How to assemble the fresh rolls:
I like to set everything up in bowls on the kitchen table so everyone can dive in. You will also need a bowl of boiling water for the rice paper. (Again just use the kettle).
Putting them together is really easy. Take a rice paper and slowly dip it into the hot water (hold on to it and turn it in a circle). I don’t recommend soaking them in the water as they can get soggy and stick together. It’ll take about 15-20 seconds to rehydrate the rice paper. Place it on your plate and fill with ingredients. It might take a couple tries trying to figure out the right amount – but you can use my first picture as a reference. I like to use the less is more rule. The rice papers are super thin so you can get a way with having 5 or 6 before you get full!
Once your ingredients are in the middle you simply roll it like a burrito. Left side into the middle, right side into the middle then roll from the bottom up. Dip into the sauce and presto!
Options for dipping sauce
Ingredients for Peanut Sauce
- 2 tbs peanut butter
- splash of soya sauce
- juice of half a lime
- tsp sriracha
- pinch of honey
Ingredients for Sweet Chili Sauce
- sweet chili thai sauce (store bought)
- 1 tablespoon rice vinegar
- 1 tablespoon water
- Sriracha (optional for more heat)
Regardless of the type of sauce you choose, combine all ingredients in a bowl, stir with fork until smooth consistency – note you can add more of any ingredient depending on your flavour preferences (ie. more sriracha for more spice)
Optional protein ingredients
- chicken thighs
- ground turkey
- ground chicken
- pork loin
For any protein choice I cook it in olive oil, salt and pepper and then add soya sauce, sriracha and sesame oil once it is ready as a sauce.
Other optional ingredients
- fresh basil
- rice noodles (cook according to instructions)
- handful of spinach
- fresh mint
- shredded carrots
Try them out and mix up the ingredients to figure out what you like best!