Rice Paper Rolls Use Up Whatever Vegetables You Have

This recipe shows how to make pan-seared rice paper rolls from whatever vegetables are in the house, and it can also use leftovers of cooked chicken, tofu, or fish. Fish can go into the rolls without pre-cooking, since a brief fry is enough. If there is lettuce at home, it can be used inside the rice paper or as a wrapper when serving.

The recipe is vegetarian and kosher, serves 6, and makes 10 to 15 rolls, or about 12 according to the ingredient list. Preparation takes 20 minutes, total time is 30 minutes, and the difficulty is listed as easy. The filling calls for 10 to 15 rice paper sheets, optional lettuce leaves, 2 cups of thin strips of firm vegetables such as carrot, celery, kohlrabi, cucumber, cabbage, zucchini, or pepper, plus herbs like scallions, cilantro, and mint. It also optionally includes about 200 grams of cooked chicken, tofu, or fish, and 3 to 4 tablespoons of olive oil for frying.

The sauce is mixed from 3 tablespoons each of fish sauce, soy sauce, sweet chili sauce, and lime or lemon juice, plus hot pepper or chili to taste, and 2 crushed garlic cloves. The sauce can be made up to a week ahead and kept in the refrigerator.

To assemble, each rice paper sheet is softened in water for about half a minute, then filled, rolled, and tucked closed. The rolls are browned in hot olive oil for about 2 minutes per side, served warm with the sauce, and can be stored in the refrigerator for up to 3 days. Before serving again, they should be seared or reheated in the oven.