05/26/2016Main courses - Bowls and salads

Vegan Spring Rolls

Name: Vegan Spring Rolls
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: salt; pepper; 300 g sushi rice; 4 tbsp rice vinegar; 2 tbsp sugar; 1 tsp salt; 7 rice paper leaves; 7 large lettuce leaves; 1 mango; 1 avocado; 4 tomatoes; paprika; olive oil

For hosting Asian cuisine Spring / Summer Gluten-free Blender-free Oven-free

For: 3 serv.Difficulty: MediumPreparation: 1h00Cooking: 20 min

Do you like maki rolls? Do you like spring rolls? You're going to love the mix of the two: spring maki rolls! (sounds like a bad commercial...)

Anyway, in short, it's a type of maki with lettuce and a rice paper instead of the nori sheet (for those who don't want to eat seaweed ;-) ). We decided to make a simple recipe: mango, avocado (I want to tell you...as usual...) and tomato spread (wow, something new!).

If you've ever made sushi rice, you know it's written everywhere to rinse that darn rice several times until the rinsing water is clear. It's IMPOSSIBLE. So let's all stop spending 10,000 years on this step and feeling guilty because we don't have crystal-clear water! NO ONE has ever managed to get transparent water, no one! There, I had to let it out ;-)

Servings

Ingredients

Cups

-salt
-pepper
-sushi rice 300 (g)
-rice vinegar 4 (tbsp)
-sugar 2 (tbsp)
-salt 1 (tsp)
-rice paper leaves 7
-large lettuce leaves 7
-mango 1
-avocado 1
-tomatoes 4
-paprika
-olive oil

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Steps

Rinse the sushi rice with cold water, drain and repeat this process 3-4 times.
Pour the rice into a saucepan and cover with water. Cook covered until the water is completely evaporated and the rice is cooked.
Turn off the heat and leave the lid on for another 10 minutes. Mix the vinegar, sugar, and salt, and add the seasoning to the rice. Using a spatula, fan the rice to cool it down and place it in the fridge.
For the tomato spread: Cut the tomatoes into quarters and remove all the gel and seeds, keeping only the flesh. Dice the flesh into small pieces. Sauté in a saucepan with a little olive oil to create a sort of purée. Season with salt, pepper, and paprika.
Peel the mango and avocado and slice them into thin strips.
To roll the makis: place a rice cake in water to soften it. Lay it on a piece of plastic wrap on your bamboo mat. Cover with salad then with sushi rice a few millimeters thick. Add some tomato spread, mango, and avocado in a line 1/4 of the way up the rice cake. Roll everything up to create a roll.
Cut each roll into 6 makis, then remove the plastic wrap. There you go, enjoy ;) !