Three Grain Rice Paper Rolls are the perfect summer meal! Aaah, that feeling when summer has finally arrived. To clarify: There’s nothing quite like it. When I think of warm, sunny, summery weather, I think of lazy days next to the pool and icy cool drinks to go along with that. Plus, these delicious Rice Paper Rolls with a mouthwatering dip. Right?
Fresh Summer Rice Paper Rolls
These refreshing Three Grain Rice Paper Rolls with Miso Peanut Butter Dipping Sauce and Kale Soil are the epitome of summer dining. Therefore it is the perfect dish to put together when you need to get hungry tummies filled. In short, this is a proper plant based family sharing feast.
Ingredients for Three Grain Rice Paper Rolls
This kind of meal isn’t only delicious, it is packed with good-for-you, organic produce. I was asked to participate in an organic, vegetarian, family meal, blogger challenge from Faithful to Nature . I instantly thought of doing organic, rice paper roll wrappers filled with all kinds of goodness from the online pantry on the Faithful to Nature website.
And boy, there are loads of great, organic produce to choose from!
I decided to do a three grain filling made with
Health Connection Organic Quinoa,
Nature’s Choice Barley Bran and
Earth Products Organic Wild Canadian Rice.
The grains were prepared by using ‘Health Connection Vegetable Stock Powder’ to give it a seasoned taste.
For the spices I went Asian inspired, by dry roasting some of them until aromatic.
Good Life Organic Ginger Powder, Good Life Organic Lemongrass, Good Life Organic Ground Ceylon Cinnamon and Good Life Organic Ground Turmeric.
These spices were fried off with some coconut oil and a finely chopped onion. Next I added ‘By Nature Dried Cranberries’ to the mix for that nice sweet bursts of flavour.
In addition, for the dipping sauce combine ‘Oh Mega Crunchy Peanut Butter’ with ‘Clearspring Organic Japanese Sweet White Miso’ and a little bit of water. Finally, a quick whisk will deliver a lip smacking sauce. Keep it refrigerated and serve with your next salad.
Lastly, I used ‘Sunshine Raw Kale Chips – Cheezy Herb flavor’ which was blended to produce a fine soil. Simply scatter it all over the dish. The kale dust just gives a little crunch and salty umami to the dish.
How to Make Rice Paper Rolls
If you do feel adventurous in the kitchen you can try your hand at making your own rice paper wrappers. This exercise really does involve precise technique and practice. Therefore it’s best to keep trying. A quick search on Youtube will get you in the right direction.
Best of all rice paper only consist of rice flour, salt and water. As a result these versatile wrappers can be the perfect gluten free, vegan ingredient to stock this summer. Look for them at any local Asian Supermarket.
For assembly carefully remove the rice paper wrappers from the packaging and soften in lukewarm water for about 10 seconds until translucent. Next, place the wrapper on a clean surface and start filling it with your prepared ingredients. Roll them tightly and close the sides by allowing the wrappers to stick, while closing the ends in on both sides. Serve immediately.
If you love being in the kitchen and serving your family the absolute BEST meals with the absolute BEST produce, go on and try these uber wholesome, summer rolls this season.
*Thank you to FTN for sponsoring these ingredients.
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|Prep Time||20 min|
|Cook Time||50 min|
- 6 cups warm water
- 6 teaspoons Health Connection Vegetable Stock Powder
- 1 cup Health Connection Organic Quinoa
- 1 cup Nature's Choice Barley Bran
- 1 cup Earth Products Organic Wild Canadian Rice
- 1 cup By Nature Dried Cranberries finely diced
- 1 cup warm water to soak cranberries
- 1 teaspoon Good Life Organic Ginger Powder
- 1 teaspoon Good Life Organic Lemongrass
- 1 teaspoon Good Life Organic Ground Ceylon Cinnamon
- 1 teaspoon Good Life Organic Ground Turmeric
- 3 teaspoons Crede Organic Coconut Oil
- 1 medium, organic onion finely chopped, from Jacksons Real Food Market
- 3 tablespoons Oh Mega Crunchy Peanut Butter
- 3 tablespoons Clearspring Organic Japanese Sweet White Miso
- 3/4 cups water
- 6 individual organic rice paper wrappers from local Asian Supermarket
- 6 individual organic spinach leaves from Jacksons Real Food Market
- 3 organic carrots finely sliced, from Jacksons Real Food Market
- onion sprouts from Jacksons Real Food Market
- 2 cups Sunshine Raw Kale Chips - Cheezy Herb flavor blended fine
For the Grains
For the Flavorings
For the Dipping Sauce
- First off, in a mixing bowl combine warm water with Health Connection Vegetable Stock Powder and allow to dissolve.
- In a medium size pot combine the Health Connection Organic Quinoa and Nature's Choice Barley Bran and cover with 4 cups of dissolved stock water. Bring to a boil, cover and leave to simmer on low heat for 30 minutes. Leave to cool.
- For the Earth Products Organic Wild Canadian Rice, give it a good rinse and cover with leftover stock water, bring to a boil, cover and simmer for 20 minutes until the rice splits open. Leave to cool.
- Cover the chopped cranberries with water and leave to soak until ready to use.
- In the meantime, combine the spices and dry roast it in a non stick pan until the aromas fill the kitchen, add the coconut oil and onion and fry until translucent.
- Now you can add the prepared grains to the sauteed spices and onion. Give it a good mix through and add the soaked cranberries. Mix and set aside.
- Combine the Oh Mega Crunchy Peanut Butter with Clearspring Organic Japanese Sweet White Miso and water, until combined. Set aside.
- For assembly carefully remove the rice paper wrappers from the packaging and soften in lukewarm water for about 10 seconds until see through.
- Place on a clean surface, then lay a spinach leaf in the middle of each wrapper, top with a few spoonfuls of grains, sliced carrot and onion sprouts.
- Fold both sides of the wrapper, then fold the front part over the filling and roll up. The wrappers will close up nicely when they are wet - so use some extra water to dab the edges. Slice in half and place on platter.
- Serve these three grain rice paper rolls with peanut butter and miso dipping sauce and sprinkle with fine kale to serve.
Leftover grains can be stored in the freezer and leftover rice paper wrappers can be stored in an airtight container.
These look seriously good!