HEC: Rice paper Spring rolls

Rice Paper Spring Rolls

Ingredients:

Vermicelli - It contains; Carbs, Copper, Fiber, Zinc, Calories, Calcium, Iron and Magnesium.

Carrots - Biotin, potassium, vitamin A, K1, B6.

Capsicum - Vitamin A and C, Dietary Fibre, Vitamin E, B6 and Folate. 

Cucumber - Vitamin K, Vitamin B and C, Copper, Phosphorus, Potassium and Magnesium.

Lettuce - Folate, Vitamin B, Vitamin K, Vitamin A, Vitamin C, Potassium, Calcium and Iron.    

Bean Sprouts - Vitamin A, Vitamin C, Calcium, Iron, Magnesium, Calories, Protein, Carbohydrates, Fiber, Potassium, and Sugar. 

The method is quite straight forward, after the Mise en Place the vegetables are prepped. With spring rolls we want the vegetables to act as a 'pillar' to the wrap. And so, they are cut in Jullines-- a method of cutting a food item into long, thin strips. When they are julienned they tend to hold the shape of a spring roll more than say, cutting them into cubes. That goes the same for cutting them into thicker shapes, it is also acceptable but it higher the risk of damaging the paper. Whilst the vegetables are prepped, the rice papers are soaked, dipped several times in a dish or a bowl of water. Warmer water can help the speed, process of softening the paper. Do not over soak or wet the paper, this results in an over-wet, paper that will be quite difficult to work with.

After such, the ingredients are placed atop of the paper, horizontally the vegetables are set. Making sure that the amount of ingredients that are placed on are not too much. Too much 'filling' will result in a paper that can't be folded and even ripped. Place the vegetables so that within the ends there is still space for a reasonable fold. After a good amount of filling has been put in, fold the over the ends of the vegetables on both sides. Then on the rice paper side, that is in front fold it over the vegetables and roll.

Serve with condiments of your choice.

The taste wasn't exemplary, it was very bland and uninteresting with its textures. It does provide counter textures from the softness of the wrap and the crunch from the raw vegetables. Though as mentioned before there isn't much taste nor flavour. I wouldn't like to make this again. Though if we are to discuss spring rolls (vegetable) there are more flavourful alternatives from my culture, like Lumpiang Togue (contained bean sprouts which we call touge, toe-geh)  and Lumpiang Hilaw. Which prove more stimulating factors, like taste, texture and feel.