Asian Rice Paper Rolls with Persimmon and other things

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I found some really good-looking Persimmons in the market the other day. Now, these aren’t traditionally fruits indigenous to India but somehow, for the past couple of years, we have been seeing them in the market when in season. Even the vendors aren’t sure of what these are called and hence, they call them by a rather random name “Ramphal”. Since most of the people buying also are unaware of this fruit, they have come to accept this name too.

I bought a couple of these last week and wanted to create something special with them. They taste pretty good on their own too. The texture is firm and tastes with a bit of an apple character.

Most of the recipe ideas that I looked up on Persimmons were either baked or were desserts. Now, I have a dessert idea for persimmons that I intend to make for a friend this weekend for her birthday but at the moment, something else had caught my fancy. I came across a recipe of Vietnamese rice paper rolls with a bit of Persimmon in there. It was quite interesting, using fruits in a Rice paper roll.

Taking inspiration from that recipe, I created my own version combining the fruitiness of the Persimmon, the crunch of Bok Choy, color of red cabbage and the punch of flavor from fresh Basil leaves. The recipe is salt free, sugar free, wonderfully healthy and low on calories.
RICE PAPER ROLLS WITH PERSIMMON AND OTHER THINGS

INGREDIENTS

Dried Rice paper rounds – 1 pack [about 12]

FOR THE FILLING

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Shredded red cabbage – 1 small tossed in 1 tablespoon of Dark soy sauce.

Bok Choy leaves – 1 cup shredded

Persimmon fruit – 1 cut in matchsticks

Fresh Italian Basil leaves (you could even have Thai Basil) – 8 to 10 shredded / hand torn

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FOR THE DIPPING SAUCE

Dark soy sauce – 4-5 tablespoons

Red chilli paste / red chilli sauce concentrate – 1 teaspoon

Honey – 2-3 tablespoons

White vinegar – 1 teaspoon

Fresh Red Chilli – 1

 

METHOD

  • Place a rice paper sheet in a plate of water for a few seconds. Take them out and place it on an absorbent cloth and dab away the excess water.
  • I would suggest working quickly from this stage onwards as the dampened paper tends to get sticky.
  • Place the sheet on a flat surface.
  • Place the persimmon sticks first. Layer some of the red cabbage on it.

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  • Next, place some shredded Bok choy and finally add in some of the basil leaves.

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  • Bring the opposite ends of the rice paper together in the centre. Refer the image.

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  • Now do the same for the other ends to form a rectangle.
  • Turn the rolls over and place them on a serving plate.

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  • One of the reasons for taking care in the ingredient placements in that roll is because it is quite translucent once it is complete. Neat and color-coordinated placements in the roll will make it look attractive and visually appealing.

 

FOR THE DIPPING SAUCE

  • Mix in all the ingredients for the sauce in a bowl.
  • Add in a few slivers of the red chili. It is this that gives the sauce its pungent kick.

SERVING:

  • Cut the rolls in halves and serve on a plate. You can leave them whole too but then, the visual touch might be missed.
  • Place the bowl alongwith and serve fresh.

Note: This dish is about the balance of flavors. If you need to change a few bits and pieces here and there as per your taste, do that. Always go by instinct when cooking.
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One Comment Add yours

  1. Bela Sanjay Mehta says:

    Lovely asian rice rolls supeeb n healry with your persimmons.keep it up! Proud of you.

    Like

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