Oh. My. God. I’m telling you this is the best thing. I love all sorts of different cuisines, but I have to say that eating out for me and my family is an option we seldom take part in. It’s quite uncomfortable when you’re never guaranteed that the food you’re about to enjoy is allergy-specific free. It’s always the same “we’ll do our best but just so you’re aware, there may be some cross contamination.” Right. If I’m going to eat at your restaurant and you’re willing to accommodate me, then I expect you to accommodate me fully and allow me, your guest, to enjoy my meal without any fear or doubt of a possible anaphylactic shock because of “potential cross contamination”.
I digress, but this is my reality. And I’ve come to accept it. That’s why I love cooking and baking at home. I know what’s in the food I make. I choose the best, healthiest, organic, and locally produced (as much as possible) ingredients for my family to enjoy – worry free, and with all the love you can possibly pour into a meal.
Speaking of which, this gourmet looking yet super simple dish is fresh, quick and easy to make, and the colours are absolutely breathtaking. It’s almost too pretty to eat…almost ;)
Another easy meal to make and enjoy with your family or at your next gathering. Impress your loved ones tonight and enjoy a healthy, hearty, and fresh dish, that takes mere minutes to make.
- 12 rice papers
- 1/2C sushi or short grain rice
- 1C water
- 1Tbsp extra virgin olive oil
- 1Tbsp beet, finely grated
- Salt to taste
- 1/4 papaya, julienned
- 1/2 english cucumber, julienned
- 1 avocado, julienned
- Pink or sea salt to sprinkle
- Scant 1/2C smooth peanut butter
- 1/2C plus 1Tbsp water
- 1 1/2Tbsp good quality barbecue sauce
- 1Tsp pomegranate molasses
- Juice of 1 lemon - about 2 1/2Tbsp fresh lemon juice
- Salt to taste
- This recipe serves 4 to 6 people..not sure why my recipe card doesn't allow me to include this information at the top.
Start by making the rice.
1. In a small or medium pot, add rice, olive oil, and water and bring to a boil. When water is vigorously boiling, add about 1/2 teaspoon of salt to start, stir, and lower heat to simmer and cover pot with lid and time the rice to cook for 10 minutes, until all the water has been absorbed and the rice is soft.
While the rice is cooking, prepare the ingredients.
2. Cut the papaya, cucumber, and avocado as shown. I squeezed a bit of lemon juice to help preserve their colour longer but it’s optional. Set aside.
3. Now that the rice has finished cooking, remove lid and stir with a wooden spoon. Then using a microplane or the finest grate/blades on your grater, grate the beet over the rice and stir to combine and turn your rice into that beautiful bright pink. Adjust the salt if necessary.
Now comes the fun part!
4. Grab a somewhat large shallow bowl or pan, fill it with semi-hot water (whatever your hands can handle) and starting with one rice paper at a time, insert the paper into the hot water and remove once it has softened, about 10 or so seconds.
5. Being gentle, lift the paper and place on a clean surface. Working swiftly, add about 1 tablespoon of rice, and top off with 3 to 4 slices of each fruit, as shown.
Sprinkle with a small amount of sea salt, if desired.
6. Wrap your roll like you would a burrito, starting with the ends, as shown.
Then, taking one side, fold paper over fruits and tuck snugly, being careful not to tear the paper. Continue rolling the paper until nicely rolled up.
Note: To make life simple, you would obviously use both hands to do this..it’s just that my right hand is always assigned camera duty!
Turn fresh roll over and admire your work!
7. Repeat steps 4 to 6 until all ingredients have been used.
Done! Slice each roll diagonally in half to reveal the beautiful colours and the detail inside the rolls.
May keep in the fridge for a day or so but I honestly couldn’t tell you because they were gone before I could even entertain the thought. :D
Enjoy alone or with my Peanut Thai Sauce, below.
To make the sauce.
1. In a bowl, combine peanut butter with water and whisk until incorporated. It will thicken but don’t worry, the lemon juice will take care of that.
2. Add barbecue sauce and pomegranate molasses and whisk until combined.
3. Finally add lemon juice, whisk well until creamy and smooth. Adjust salt content if desired.
Serve with Fresh Rolls, even chicken or other dishes that would taste great with it.
Simple, healthy, quick, and delicious! Need I say any more? :)
Bon appétit! xo