Meshuga

What better way to ‘roll up’ to our annual Oscar party than with a plate of refreshing Cold Rolls. Oscar parties tend to deliver to our deepest inner desires of cravings, housing a buffet of naughty nibbles. Instead of getting gluttonous for my dish I decided to bring something on the healthier side. 

I could eat cold rolls everyday. They’re fresh,  extremly easy to make (once you get the rolling technqiue down) and literally you can stuff it with anything. Did I also mentioned they’re super healthy. I love getting creative with these; surprising my palette each time I make them with a new flavour. Get creative and don’t be shy, this is a dish where you really need to get in there and use your hands. I made the vegetarian variety as you never know at these parties whose a: vegan, vegetarian, non red meat eater, pescetarian and so on, so on. Tofu has also become my new obsession, which I used to hate because of the high amounts of estrogen; but meh, you live once! My partner, not as thrilled with the sudden bouts of emotion and hysteria…Related? 

California Style Cold Roll

• A Package of Round Rice Paper Wrappers
• Vietnamese Rice Noodles (thin variety)
• Red Pepper (cut matchstick thin)
• Cucumber (cut matchstick thin)
• Mache Mix (or another green, sprouts also work great)
• Carrots (cut matchstick thin)
• Mint
• Coriander
• Tofu (thin strips)
• Avocado (slices)
• Ginger (chopped)
• Red hot pepper (chopped)
• Lime wedges

Note on Sauces: I made my own peanut sauce which you can find a recipe for, virtually anywhere on the web. I used this one, but I wasn’t blown away. I personally love using hoison, sirachi, but it’s typical to have a sweet chilli sauce for these rolls. 

If you’re challenged with the task of making over two dozen of these, a system is integral. Set up to your right a bowl of hot water. In front of you put down a dry cloth (this is where you’ll place the wet rice paper wrapper). My line order was as follows: rice noodles (cover them with sesame oil, the chopped ginger and hot pepper), the mache mix, carrots, red pepper, cucumber, avocado, tofu, mint and coriander, crushed peanuts and lime wedges (squeeze some juice to keep it fresh before you roll). I worked from right to left. Now go on, grab a wrapper, dip it in hot water till it gets soft and a little firm around the edges and roll up!

Here’s a video on how to roll the wrapper. He doesn’t let his sit in the water as long and uses a turning method. I personally let it sit in the water until it softens almost completely but with a firmness around the edges.