Rice paper sheets have magical powers. It seems that no matter what I ‘stuff’ them with, they always ALWAYS end up tasting amazing. Or maybe I’m so in love with them that I simply can’t be objective anymore.
Yesterday a lot of the lovely people and foodies in my online circles celebrated Cinco de Mayo and that’s what sparked the idea for these crunchy and creamy babies. Initially I was planning to make (again) some fresh veggies rolls for lunch, but then I also wanted something with beans and corn and avocado and Mexican flavors. So I thought why not marry the two? Et voila! My little colorful Mexican flavored rolls.
- 1 cup cooked pinto beans
- 1 cup char grilled sweet corn
- 1 green capsicum, cut into fine matchsticks
- 1 avocado, peeled, halved and thinly sliced
- 1/2 cup tightly packed chopped parsley
- juice of 1/2 lime
- 1 tsp paprika
- 8 rice paper sheets
- In a bowl, mix beans, corn, parsley, lime and paprika.
- Prepare / slice the rest of the veggies.
- Begin making the rolls adding to each: 2.5 TBSP of bean and corn mix, few slices of capsicum and few of avocado.
More about the ‘rolling’ technique can be found here.