Vegan inspiration: vegetable rice paper rolls from the Keemala Resort

by blackpearls, on October 15th, 2018

Today we want to inspire you with a Thai classic, that is vegan and partly raw on top: Vegetable rice paper rolls with mint chutney and chili tamarind sauce! The recipe originates from the Keemala Resort located on Phuket Island, featuring the culinary motto “a feast for the senses”! We absolutely agree! The two restaurants of the resort offer traditional dishes as well as a great range of vegan dishes, guests can also choose the “Healthy Living Cuisine,” that is prepared raw, macrobiotic, and slow cooked – balanced cuisine as its best!

Dining at the sustainable Keemala Resort in Thailand. © Keemala — Enjoying the vegan dishes is best at Mala, the restaurant at the resort. © Keemala

Ingredients

For the rice paper rolls:

4 rice papers
50 g mint leaves
50 g organic lettuce
35 g orinji mushroom
35 g carrot, thin sticks / julienne
35 g cucumber, thin sticks / julienne
35 g Jicama (yambean)

For the mint chutney:

115 g coriander
115 g mint leaves
5 g green chili
5 g green mango
5 g garlic, peeled
5 g ginger, sliced
1.25 g sea salt
25 ml water
12.5 g plant-based yogurt

For the chili tamarind sauce:

250 g red chili
250 g concentrated tamarind sauce
12.5 g garlic, peeled
250 g palm sugar
75 g white vinegar
2.5 g sea salt

Preparation:

1. Chili tamarind sauce

1) Cook the concentrated tamarind sauce in a pot over low heat. 2) Add the palm sugar, salt, and vinegar and cook it until the sauce starts to thicken. 3) Next, split the red chilis and remove the seeds, then add the chilies and the garlic to the sauce and cook it until soft. 4) When the sauce cooled down to room temperature, blend everything until smooth.

2. Mint chutney

Blend all herbs, spices, water, the mango and the plant-based yogurt until smooth and spreadable.

3. Rice paper rolls

1) Soak the rice paper for 1-2 minutes in water (room temperature), one at a time. 2) Then, place the papers flat on a cloth to dry and roll. 3) Now, place the lettuce, mint leaves, sliced mushrooms, carrot, cucumber, and jicama on the rice papers and roll, folding the two sides in neatly. 4) Place the rolls on a plate after cutting it into 2-3 bite-sized pieces.