Rice Paper Spring Rolls

  Today in Term 4 of Home Economics, we made Rice Paper Spring Rolls. In my group is Axle, Miah and Jaxon. It was a fun, quick lesson and my group cooperated and communicated really well and got the food made on time. In the Spring Rolls, there were vermicelli, carrots, capsicum, cucumber, lettuce and bean sprouts. My thoughts on the Spring roll was okay. I thought everything tasted plain, so there wasn't any flavor, but overall it was healthy. In my opinion I think the spring rolls could of been better if we baked them or added some meat into it, or if there were other sauces to eat it with. It was a alright lesson today and I'm looking forward for the following lessons.

Nutrients/Ingredients:

Vermicelli - Carbs, Copper, Fiber, Zinc, Calories, Calcium, Iron and Magnesium.

Carrots - Biotin, potassium, vitamin A, K1, B6.

Capsicum - Vitamin A and C, Dietray Fibre, Vitamin E, B6 and Folate. 

Cucumber - Vitamin K, Vitamin B and C, Copper, Phosphorus, Potassium and Magnesium.

Lettuce - Folate, Vitamin B, Vitamin K, Vitamin A, Vitamin C, Potassium, Calcium and Iron.    

Bean Sprouts - Vitamin A, Vitamin C, Calcium, Iron, Magnesium, Calories, Protein, Carbohydrates, Fiber, Potassium, and Sugar. 

Cooking Method:

1. Place all the ingredients into separate bowls.

2. Half fill a shallow dish with water. The dish needs to be big enough to fit the rice paper sheets. 

3. Dip the rice paper sheets into the cold water and lay them out on a clean chopping board or bench top and let them soften for a minute.

4. Place your selection of fillings in the middle of the softened sheets.

5. Fold the two sides of the rice paper sheet towards the middle.

6. Roll carefully into a cylinder shape. Repeat for the other sheets.

7. Using a wet knife cut into 2cm slices.

8. Serve immediately or refrigerate until ready to serve.

Important to remember:

• Rice paper sheets don't need to be soaked, just wet them, they will soften after a minute.
• Use predominantly vegetables and soft herbs as fillings.
• Try to use a combination of ingredients that balance flavor, texture and nutrients.