Fresh rolls are one of my favourite snacks/lunch/dinner, and on the busiest of days, can be a lifesaver. You can fill them up with anything your sweet heart desires (like persimmons, which are currently in season) — keep them gluten-free, you can even make them vegan. They're cost-effective, and can literally be made using the leftovers in your fridge.

I like to purchase my rice papers from a local Asian supplier. No, they're not organic, but this is a less expensive option (you can buy 50 for a couple of dollars). Wherever you choose to buy your rice papers, they should contain no more than a few ingredients: rice, water, and salt. I would avoid the rice paper products that contain tapioca flour, simply because these tend to be more difficult to work with, tearing easily, and also don't offer the same flavour as a typical rice paper.

Makes 8 rolls

8 rice paper
1 large chicken breast, leftover or pre-cooked
1 ripe Hachiya persimmon, thinly sliced
1 large carrot, sliced thinly into strips
1/2 English cucumber, use mandolin
1 avocado, pitted, peeled, thinly sliced
2 c. micro greens
fresh cilantro
toasted sesame seeds and/or raw cashews, optional

1/4 c. tahini
1 tbsp. tamari
juice of 1 lime
1-inch piece of ginger
1 clove garlic
1/2 tsp. chilli sauce
1 tsp. raw honey
pinch of sea salt

1. Make the hot tahini sauce: in a small single-serve blender, combine all of the ingredients. Add a bit of water to thin the sauce, as needed, until you reach a desired consistency. 

2. Adjust the seasoning if required, and refrigerate until ready to serve.

3. To assemble the rolls, set up all of your ingredients so they are within reach and clear a large flat surface (clean counter top or a large cutting board works perfectly). Fill a large bowl with warm water.

4. Take a piece of rice paper and dip it in the warm water, let soak for about 15 seconds. Carefully lay the rice paper on your flat surface.

5. Place a few pieces of each ingredient, with a bunch of fresh herbs and micro greens, all in a bundle in the centre of the rice paper. Gently fold the sides of the rice paper in towards the centre. Then fold the bottom edge (closest to you) towards the centre and gently, but tightly roll until closed. Repeat with the rest of your ingredients.

6. Cut in half and serve with the hot tahini sauce.

Genevieve KangComment