Rainbow chard rolls (V)
A take on the Vietnamese spring rolls usually made with rice wrappers. We had a lot of chard remaining so I thought that I would use those instead.
Ingredients
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1 bunch rainbow chard
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3-4 Carrots
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Vermicelli rice noodles (if you have the thin ones they are better than the ones I’m using here)
Cooking Instructions
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1
Wash the rainbow chard and chop the stem into small chunks. Put a pot of water to boil with big salt and add the stems to the water and the leaves into a colander above the water (not touching it). You might want to turn the leaves around so that they all cook evenly. When they are soft remove from the steam and scoop out the stems. set aside to cool. In the same water cook the rice noodles as per the instruction in the packet
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2
In the meantime peel and chop the carrots in thin strips (the cucumber too if you have them I didn't so no picture of it).
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3
When everything is cold put the sprint rolls together by laying down a chard leave, place the carrots length wise, add the vermicelli and the stems of the chard. Fold the shorter side first and then roll the leave onto itself. Place them all on a plate and serve with soy sauce.
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