|wraps with baby greens, roasted bell pepper, sprouted lentils, and fermented cauliflower|
How did I not know about these before?? Now that I've become friendly with my local Asian grocer, I can finally ask, "What is this?" And boy have I learned a lot! When I used to see rice paper wrappers, they looked like too much work for me. I assumed getting these plasticy looking sheets into an edible form must involve soaking, cooking, steaming, or some other processing. Not so!
1. Dip the rice paper sheet in water for about 5 seconds, then brush the sheet over a tea towel to remove excess water.
2. Lay the sheet, still rigid, on a plate or cutting board. The sheet will absorb the water and soften in the time it takes to fill it.
3. Pile your fillings near one side and roll up like an egg roll, blintz, or burrito.
|translucent wrap with wild mushrooms, wakame, and homemade kimchi-kraut|