Vietnamese rice Rolls

 

Vietnamese Fresh Rice Rolls (Gỏi Cuốn)

Filling Ingredients

Vegetables

• Carrot, grated - takes time time to soak
• Cucumber, grated  - takes time time to soak
• Beetroot, grated
• Red cabbage, finely shredded

Sprouts

• Sprouted Black Gram  (Bengali: অঙ্কুরিত কলাই ডাল / Sprouted Kalai Dal)

Pickling the Vegetables

Combine the following in a bowl:

• Grated carrot
• Grated cucumber
• Grated beetroot
• Shredded red cabbage
• Sprouted কলাই ডাল - soak for 3 days

Pour over:

• ½ cup vinegar
• ½ cup water

Allow the mixture to soak for 30 minutes, then drain well before use.

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Additional Filling Ingredients (Do Not Soak in Vinegar)

• Cooked glass noodles (bean thread noodles)
• Capsicum , thinly sliced
• Fresh mint leaves
• Fresh coriander leaves (cilantro)
• Fresh chilli, finely chopped
• Freshly ground black pepper
• Iceberg lettuce or Chinese cabbage leaves

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Dipping Sauce

Mix together:

• 3 tablespoons soy sauce
• 1 tablespoon vinegar
• Salt, to taste
• A small pinch of sugar
• Fresh ginger, grated
• White sesame seeds
• Fresh chilli, grated or finely chopped

Mix well and serve as a dipping sauce with the rice rolls.

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Assembly

1. sprinkle water on the Vietnamese rice paper according to the package instructions until soft and pliable.
2. Place a lettuce (or Chinese cabbage) leaf on the rice paper.
3. Add a small quantity of the pickled vegetables and sprouted black gram.
4. Top with the cooked glass noodles, capsicum, mint, coriander, chilli, and black pepper.
5. Fold in the sides and roll tightly.
6. Serve immediately with the dipping sauce.

Salad

Healthy Salad with Dressing Options

Salad Ingredients

Fresh Vegetables

Soaked in vinegar

• Cucumber (preferably small, as large cucumbers tend to have bigger seeds and become soggy)
• Carrot, cut into julienne strips (or lightly blanched if not cut julienne)
• Onion - put it in vinegar
• Red cabbage (do not blanch)

No need to Soaked in vinegar

• iceberg Lettuce (avoid lettuce preserved in vinegar)
• Capsicum/Bell pepper (use raw)

Blanch

• Broccoli (lightly blanch; do not overcook)
• French beans (lightly blanch; do not overcook)
• Zucchini (lightly blanch; do not overcook)
• cabbage (lightly blanch; do not overcook)
• 
  

Healthy Add-ons

• Pumpkin seeds
• Flaxseeds
• Chia seeds
• Walnuts (or other nuts of your choice)

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Dressing Option 1 – Classic Moroccan-Style Lemon & Olive Oil Dressing

Ingredients

• Extra virgin olive oil
• Fresh lemon juice
• Garlic paste

The above three ingredients form the base of the classic Moroccan-style dressing.

Add to taste:

• Chilli flakes
• English mustard
• A pinch of sugar
• Salt
• Chopped black olives

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Dressing Option 2 – Yogurt Dressing

Ingredients

• Plain curd (Greek yogurt or regular yogurt)
• Fresh lemon juice
• Salt
• A pinch of sugar
• Fresh coriander leaves, finely chopped
• Pomegranate seeds
• Chopped black olives
• Chilli flakes

Mix well until smooth and creamy.

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Dressing Option 3 – Simple Balsamic Dressing

• Balsamic vinegar
• (Optional) A little extra virgin olive oil
• Salt and freshly ground black pepper to taste

This is a light and tangy dressing that pairs well with the salad.

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Serving Tips

1. Wash and dry all vegetables thoroughly.
2. Lightly blanch only the broccoli, beans, zucchini, and (if desired) carrots. They should remain crisp and retain their bright colour.
3. Toss all the vegetables together.
4. Sprinkle the seeds and walnuts on top just before serving.
5. Add your preferred dressing and mix gently.
6. Serve immediately for the best texture and freshness.