Actress and nutritionist Bhagyashree often shares delicious recipes on social media. Recently, she shared a delicious and healthy recipe which is also very easy to make. If you are trying to eat healthy and are not a big fan of dal-chawal or roti-sabzi, then this recipe is for you. So what is this exciting recipe? Veggie Rice Paper Roll! Rice papers are a huge craze in the culinary world. These are easily available in the market and can be used to make a variety of delicious dishes at home.
Rice paper is widely used in Southeast Asian cuisine. It is made from a mixture of rice flour, water, and salt. Its thin and transparent texture makes it a wonderful material for creating beautiful dishes. Rice paper is gluten-free and vegan, making it a popular choice nowadays.
Also read: Bhagyashree’s Mumbai trip included noodle salad and lots of vegetables
How are these rice paper rolls different from spring rolls?
The sheets used to make spring rolls are usually made using flour, cornstarch and salt. Apart from the difference in ingredients, spring rolls are fried while these healthy and low-calorie rice paper rolls are served cold. Though you can also pan-fry them, the recipe shared by Bhagyashree does not require frying. Let’s find out how to make these delicious and healthy rolls.
Also read: Tea or coffee? Bhagyashree is telling in this video which tea is better
How to make Bhagyashree style vegetable rice paper rolls | Low-calorie veggie rice paper roll recipe
For the filling, Bhagyashree uses mushrooms, broccoli, carrots, cucumber (long melon), and spring onions. Mushrooms and broccoli can be replaced with tofu/paneer and water chestnuts or for non-vegetarians, chicken, shrimp or prawns. Fry the mushrooms in chilli oil on low flame. Add broccoli and some salt and let it cook for a while. Now place the rice paper on a plate and pour some water. Let it soak for 5-10 minutes on both sides.
Transfer the rice paper to a dry plate. Add roasted vegetables, thinly sliced cucumber, carrots and spring onions. Wrap the rice paper around the vegetables to make a roll. For the dipping sauce, take some chili oil and add light soy sauce, vinegar, crunchy garlic powder, onion powder and salt. Serve and enjoy!
Check out the full recipe here:
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Bhagyashree also recently shared the recipe for her “mummy’s summer specialty” gunde ka achar. Click here to know how to make this delicious pickle.
