Vietnamese Vegetable Roll Recipe
Bell Peppers, Jicama, Kimchi Cabbage, Curried Mango Mustard, Black Bean “Butter”, Togarashi Cashews
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Ingredients
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Vegetable Roll Ingredients
Method
Preparation Instructions
Prepare the Filling
In a mixing bowl, combine the sliced bell peppers, julienned jicama, and chopped kimchi cabbage. Add curried mango mustard and mix well. Set aside.
Soften the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes pliable. Remove and lay it flat on a clean surface.
Assemble the Rolls
Place a small amount of the vegetable filling in the center of the rice paper. Add a spoonful of black bean puree on top of the filling. Fold the sides of the rice paper over the filling, then roll from the bottom up to form a tight roll. Repeat with remaining wrappers and filling.
Garnish
Once all rolls are assembled, sprinkle the crushed togarashi cashews over the rolls for added texture and flavor.
Serve
Slice the rolls in half diagonally and serve with extra curried mango mustard for dipping.