Eat the rainbow! This is a great way to eat veggies - healthy, fresh and you don't actually need to cook (that much)! Mix and match, try to have at least 10 different ingredients.
Submitted by Dai-Wen, one of our customers and amazing cook.
Wollamssam is the Korean version of Vietnamese rice paper roll. You can literally choose whatever you want to put into your rice paper rolls! This is fun to eat with friends and family at home. Here's an example of what ingredients you could use.
3 main elements:
- Raw ingredients
- Cooked ingredients
- Dipping sauce
ELEMENT 1: RAW INGREDIENTS
- 1 bunch mint
- 2 tomatoes, sliced
- 1/4 lettuce, sliced
- 1/8 cabbage, shaved thinly
- 1 red capsicum, cut into 1cm matchsticks
- 1/8 green papaya, shaved thinly
- 2 cucumber, cored and cut into matchsticks
- 8 mushrooms (brown/button), sliced thinly
- 1/4 pack sprouts (alfalfa)
- 50g bean sprouts
- 1 red onion, sliced thinly
- 1 avocado, sliced and scooped
- 1 apple (red/green), sliced into matchsticks
- 1 bunch coriander
- 2 carrots, pickled with salt, sugar and vinegar
Wash and prep everything, place on a large plate/lazy susan.
ELEMENT 2: COOKED INGREDIENTS
- 1 pack tofu (firm or 5 spice hard)
- 5 eggs
- 1 pack fish cake
- 100g rice noodles
- 1 pack rice paper
Tofu: If using firm tofu, cut into long 1-1.5cm matchsticks and fry on all 4 sides in a pan until golden. If using 5 spice hard tofu, heat up in a pan and cut into thin slices.
Eggs: Beat all eggs, add a pinch of salt and dried chilli flakes (optional) and add to a pan at medium heat, a little at a time. The egg should just thinly coat the bottom surface, swirl it around until it evenly distributes and flip once set. Similar to making crepes, slice them to 0.5cm strips when they're ready (roll and slicing is easiest).
Fish cake: Zap in microwave for 15 seconds and slice into 0.5cmx10cm strips, or whatever length works for your rice paper size.
Rice noodle: Cook according to packaging, making sure to strain and rinse with cold water to prevent sticking.
Rice paper: Don't use hot water, otherwise it'll be too sticky by the time you wrap everything. If it's too hard to roll then use warm water.
ELEMENT 3: DIPPING SAUCE
- 1 bunch coriander, mid stem and roots only (use the rest for wraps)
- 1 can pineapple, use half the pineapple rings and half the syrup
- 4 tablespoons fish sauce, or to taste
- 3 tablespoons rice wine vinegar, or to taste
- 2 cloves garlic
- 1 shallot/1/4 onion, 2 stalks of green onion
- 100g roasted hazelnut/cashews
Blend everything in a nutribullet, adding some water to loosen consistency. It should be like a smoothie with a balanced sweet, salty and sourness to it. Add chopped red chilli.
Put the elements together.
Put your raw and cooked ingredients into the middle of your rice paper and wrap it up like a parcel and roll away.
Now get rolling with your rice papers.