Hainanese Vegetable Roll

Ingredients

In the Hainanese adaptation of the Vegetable Roll, we incorporate the unique flavors and spices of Hainan cuisine. The original Chinese Vegetable Roll typically includes ingredients like soy sauce and oyster sauce, which are commonly used in Chinese cuisine. However, in the Hainanese version, we replace these ingredients with Hainanese spices such as ginger, garlic, and shallots to create a distinct flavor profile that is characteristic of Hainan cuisine. We alse have the original recipe for Vegetable Roll, so you can check it out.

• 8 rice paper wrappers 8 rice paper wrappers
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small shallot, finely chopped 1 small shallot, finely chopped
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 3g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, julienned carrot, and sliced bell pepper.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add minced garlic, chopped shallot, and grated ginger. Sauté until fragrant.
3. 3.
   Add the vegetable mixture to the pan and stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. 4.
   Season with soy sauce, sesame oil, sugar, salt, and pepper. Mix well to coat the vegetables evenly.
5. 5.
   Remove the pan from heat and let the filling cool.
6. 6.
   Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable.
7. 7.
   Place the soaked rice paper on a clean surface. Spoon a portion of the vegetable filling onto the center of the wrapper.
8. 8.
   Fold the sides of the wrapper over the filling, then roll it tightly from bottom to top, sealing the edges.
9. 9.
   Repeat the process with the remaining rice paper wrappers and filling.
10. 10.
    Steam the vegetable rolls for 5-7 minutes until the rice paper becomes translucent and the filling is heated through.
11. 11.
    Serve the Hainanese Vegetable Rolls warm as an appetizer or side dish.

Treat your ingredients with care...

• Rice paper wrappers — Ensure that the rice paper wrappers are soaked in warm water until they become pliable but not overly soft. Over-soaking can make them difficult to handle and tear easily.
• Ginger — Grate the ginger finely to release its flavor and aroma. Use fresh ginger for the best results.
• Cabbage — Shred the cabbage thinly to ensure even cooking and a pleasant texture in the rolls.
• Bell pepper — Slice the bell pepper thinly for a delicate crunch in the rolls.
• Soy sauce — Use a low-sodium soy sauce if you prefer to reduce the overall sodium content of the dish.

Tips & Tricks

• To add a hint of spiciness, you can include a small amount of chopped chili pepper in the filling.
• Experiment with different vegetables such as bean sprouts or jicama for added variety.
• Serve the Hainanese Vegetable Rolls with a dipping sauce made from soy sauce, lime juice, and a touch of honey for a tangy twist.
• If you prefer a softer texture, you can steam the rolls for a few minutes longer.
• Leftover rolls can be refrigerated and enjoyed the next day. Simply reheat them in a steamer or microwave before serving.

Serving advice

Serve the Hainanese Vegetable Rolls as an appetizer or side dish. They pair well with a bowl of steamed rice or as part of a larger Hainanese feast. Garnish with fresh cilantro or sliced scallions for an extra burst of flavor.

Presentation advice

Arrange the Hainanese Vegetable Rolls on a platter, placing them seam-side down for an elegant presentation. Serve them with a side of dipping sauce and garnish with a sprig of fresh herbs for a pop of color.