A delicious and nutritious recipe packed with vegetables and protein, perfect for sharing with loved ones.
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Sauté the ginger, garlic, and onions until translucent.
Add in the vegetables and cook for 3-5 minutes until they soften.
Add in your protein of choice (chicken, tofu, paneer, or soya).
Add in the sauces and cook for 10-15 minutes over medium flame.
Let the mixture cook down.
Dip the rice paper sheets in water fully just once; they will soften over time.
Fold the rice paper using common sense.
Sear the rolls in a pan with very little oil, as the water absorbs a lot of oil.
Serve hot and enjoy.
Feel free to experiment with different proteins or vegetables based on your preference.
Ensure the rice paper is not soaked for too long to prevent it from tearing.
Can I use other proteins instead of chicken?
Yes, you can use tofu, paneer, or soya as alternatives.
How do I store leftover rolls?
Store them in an airtight container in the refrigerator for up to 2 days.
Can I make these rolls vegan?
Yes, simply substitute chicken with tofu or any other plant-based protein.
What sauces can I use?
You can use any sauces you prefer, but Katsu and chilli sauce work well for flavor.
Are these rolls gluten-free?
Yes, rice paper is gluten-free, making these rolls suitable for a gluten-free diet.
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