Spring Roll Veggie Dumplings
Chicago’s Chinatown and other Asian-influenced neighborhoods host floods of little restaurants with dishes as exotic as chicken feet to Americanized classics like Orange Chicken. Thai food has been my ultimate favorite however the more informed consumer/nutritionist in me has a hard time going out to eat when I think about ingredients and cooking methods, and that goes for any restaurant!
A healthy take Vietnamese-style spring rolls and filled with veggies, this is an Asian dish I can enjoy without worrying about other additives. Rice paper is fun but fickle, and while this recipe is a bit more involved it sure is tasty!
- 2 cups swiss chard
- 1 onion
- 4 carrots
- 1 beet
- 1 bell pepper
- 1 package of 25 sheets of 8.5 inch (22 cm) rice paper
- Muchi curry for seasoning (optional)
- Tamari or soy sauce for dipping. We used a low sodium version of tamari, which is a Japanese version of soy sauce with little or no added wheat (see here)
Recipe makes ~25 steamed rolls
- Chop all the vegetables and combine in a saucepan. Add just enough water to submerge the veggies.
- Cook on light heat with curry or until semi-soft (~10 mins)
- As mentioned earlier, the rice paper is challenging to cook with so this step is important: soak 1 sheet of rice paper in water for about 30 seconds, then lay flat on a cutting board.
- Add ~2 tablespoons veggies to the middle of the rice paper and fold the edges of the paper over to make what resembles a little burrito [my heritage doh ;-)]. Repeat steps 2 and 3 until you've made all the rolls you want.
- We used a colander to steam the rolls for ~10-15 mins. The rolls may stick together during this cooking step but that's ok! If no colander you can still make them by heating in water but the rolls but they may break upon removing
- Let cool and enjoy plain or with tamari, soy sauce, or any other sauce you like
Nutrition Facts (for 1 roll): 57.2 calories, 12.1g carbs, 0g fat, 0.5g protein, 1g fiber