Wednesday, January 31, 2007

Thanks Dave!

My lunch today: my fat (so they would fit in the tiffin) rice paper rolls with tomato, carrot, coriander, and smoked tofu, and seaweed salad, pickled ginger, salted cucumber and fruit.

When Dave suggested I put tomatoes in rice paper rolls I thought he was crazy. But I decided to give it a try and it rocks.

I love how easy it is to make rice paper rolls, the only problem is Mr T and I find ourselves eating them one by one in the kitchen as soon as we finish making each one instead of making several and then sitting down to eat.

I've decided that they are also better with the sauce inside. These ones have the yummy peanut based sauce from 'vegan lunch box' inside.

Now what else should I try inside the next batch of rice paper rolls? Avocado?


  1. Tomato is always yummy in rice paper rolls, it seems to give them some much needed lightness and moisture.

    I also like garlicky mushrooms, mung beans, vermicelli rice noodles, lots of fresh mint, chopped baby buk choy, firm tofu cooked in ginger & chilli and fresh chillies...

  2. christy, I actually intended to use vermicelli rice noodles however forgot until after I made them.

    Will certainly try mint, do you normal mint or vietnamese mint?