Rushina’s Sprout Stuffed Rice Paper Rolls

In keeping with my promise, I am sharing with you, Rushina‘s healthy, tasty and vegan recipe for a simple party appetizer.

Rushina, demonstrates cooking from various cuisines at different outlets of Godrej Nature’s Basket. She is associated with the company as it’s food consultant. This recipe comes to you from one such demo. These are quick, easy to assemble, healthy and tasty and make a great appetizer at any party or gathering.

Meanwhile, did you read about the enterprising foodie’s latest venture – Masala Trails? If not, click here to know more.

And, here is the dish!

Sprout Stuffed Rice Paper Rolls by Rushina

Recipe: Sprout Stuffed Rice Paper Rolls
Serves 4 to 6
Time: 30 minutes

Blue Dragon rice paper – 20 sheets
Steamed Shitake mushrooms, cut into long strips – 200 g
Alfalfa sprouts, washed and drained – 500 g
Toasted sesame oil – 2 tbsp
Lemon juice – 1 tbsp
Lettuce leaves, basil, mint, coriander, spring onion – A handful each
Boiling hot water in a large shallow bowl
Salt to taste

In a bowl, toss mushrooms with sesame oil, lemon juice and salt to taste. Set aside.

Cut lettuce, basil, mint, coriander and spring onion using the chiffonade technique (technique details below main recipe). Mix well and set aside.

To assemble, take a rice paper sheet in your hand, dip it completely in boiling hot water quickly and remove. Do not soak.

Lay flat on a glass or ceramic plate.

Line some sprouts along the bottom edge, top with a few strips of mushroom, and a scattering of the herb and lettuce mix. Gently but firmly pack filling together and fold the left hand edge in followed by the bottom and right sides.

Roll it up and ……

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….. serve with sweet chilli dipping sauce.

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Chiffonade is a technique where herbs or leafy green vegetables are cut into long, thin strips by stacking the leaves, rolling them tightly, and thencutting across with a sharp knife, producing fine ribbons.

Thanks for the many emails mentioning usefulness of this series and particularly, the questions raised, and the detailed, clear answers given by Rushina. If there is a field in culinary arts that you would like me to cover, or a person involved in this field whom you know of as an expert, please email me with details at sunshinemomsblog [at] gmail [dot] com. Tongue Ticklers endeavours to bring you the best in the field of food from India on this blog, once a month to answer your queries. Please note that all queries through emails will not be addressed individually but only through the blog as and when an appropriate interview is conducted. Next, in this series, I hope to bring you tips from a leading food stylist.

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Have your say

  1. Thats an awesome looking rolls, thanks for sharing this precious dish..

  2. I amde vietnamese style rice paper rolls once, I unfortunately bought the samllest size paper wraps and it ended up quite the back-breaking work folding all those tiny parcels, but the end result is so worth it! thanks for the veg version shown here and the detailed pics as well =)

  3. different healthy recipe..thanks for sharing

  4. I love paper roll wraps! These are real cute ones with the kind of filling I really appreciate 🙂

    Soma –

  5. Love sprouts! We Vietnamese do love our spring rolls, and I never thought about putting sprouts in them! We usually put mung bean sprouts if any, but not pea sprouts! I'll have to try this. Thanks!

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