When I visited a friend in San Francisco, he introduced me to soft rolls. These rolls were a gorgeous and amazing taste treat. They are not hard to make, although I have never been able to completely duplicate that first tightly wrapped huge soft roll. The roll had about an inch and a half diameter and was cut on a diagonal and served with complex dipping sauces. My rolls are considerably slimmer!

Rice wrappers, also known as rice paper can be purchased at oriental markets. If you don’t have an oriental market in your area, they can be ordered online. Amazon has them, if you can’t get them locally.

What I am offering you is a great meal that can be easily customized to individual tastes. Using my Oriental Cabbage Salad Recipe as a base, add mung bean sprouts, seafood, meat, or tiny julienne carrots. Line the wrapper with tender baby bok choy leaves or basil leaves for an emerald roll. Use your creativity to make the soft roll of your dreams.

Oriental Cabbage Salad Recipe

Ingredients:

¾ cup seasoned rice wine vinegar
1 teaspoon finely grated fresh ginger (optional)
¼ cup sugar
½ cup teriyaki sauce (I used Kikkoman Original Takumi Collection.)
½ cup canola oil
2 bags of coleslaw mix
1 cup finely chopped celery
1 cup finely cut green onions-both white and green parts
2/3 cup sliced almonds (I used Planter’s.)
½-1 cup frozen peas (optional)

Method for the Oriental Cabbage Salad :

Add the freshly grated ginger to the rice wine vinegar. Let it stand for five minutes to allow the ginger to flavor the vinegar. Add the sugar and stir until it is dissolved. Stir in the teriyaki sauce and canola oil. Set the dressing aside.

In a large bowl or stainless steel pan, add the coleslaw mix, chopped celery, onions and sliced almonds. Add the frozen peas, if you are using them. Pour the dressing over the cabbage mixture and stir it with a large spoon or mix with clean hands. Put the Oriental Cabbage Salad in a covered container and refrigerate for 2 hours before serving. This salad will keep for several days in the refrigerator. If you get tired of Soft Rolls, you may use the salad as a side dish.

Basic Rice Wrapper Tips:

Rice wrappers need to be softened in lukewarm water. There are a couple of ways to do that. You can fill a large shallow bowl or skillet with lukewarm water. Then, dip the wrapper into the water until it is just moistened on both sides. Or, you can pass it under lukewarm gently running water from your sink’s faucet until it is just moistened on both sides. I don’t like to do extra dishes, so I use the faucet method. In the beginning, I did use the bowl.

Rice wrappers have a smooth side and a textured side. After moistening, I place the rice wrapper, textured side down, on a large plate. Make one at a time. Have all of your ingredients lined up within easy reach. They should already be chopped or sliced and ready to use. Move quickly while making the soft rolls. You might want to have a moist paper towel to put over your soft rolls, so that they don’t dry out.

Method for the Soft Rolls:

Moisten the rice paper and place it on the plate. To fill the wrapper, about an inch from the edge that is closest to you, add about two-three tablespoons of filling. Leave about an inch from the right and left sides of the wrapper. Lift the filled side up and carefully roll it. Keep the filling together using your hands to hold it tight. After you have done one complete roll, turn those sides onto the main roll. Then, keep rolling away from you until the edge seals the spring roll. Rolling soft rolls is a bit like rolling a tight burrito. It takes practice to roll a nice, tight roll. Keep in mind that even wobbly looking rolls are tasty!

Variations:

Simple Rolls: Add two-three tablespoons of the Oriental Cabbage Salad and roll it up.

Seafood Rolls: Place shrimp or surimi (fake crab) on the wrapper. Cover with two-three tablespoons of the Oriental Cabbage Salad and roll it up.

Pork Rolls: Use smoked pork or leftover pork roast and cut it into small chunks and place the chunks on the rice wrapper. Layer two-three tablespoons of the Oriental Cabbage Salad on top of the pork and roll it up.

There are more traditional methods of making spring rolls. They have lettuce leaves or bok choy leaves lining the wrapper. Noodles, julienne vegetables and meat complete the filling. Spring rolls are traditionally served with a dipping sauce.

Here are a couple of easy sauces. Just pour the ingredients together in the order that they are given and thoroughly mix them up. They are that simple!

Sweet Teriyaki Dipping Sauce (makes about 1/3 cup)
1 tablespoon sugar
2 tablespoons Seasoned Rice Wine Vinegar
2 tablespoons water
2 tablespoons Teriyaki Sauce-Kikkoman Original Takumi Collection


Peanut Dipping Sauce (makes almost ½ cup)
1 tablespoon sugar
2 tablespoons Seasoned Rice Wine Vinegar
2 tablespoons Jif Creamy or Chunky Peanut Butter (I enjoy the small chunks of peanut.)
1 tablespoon Hoisin sauce
2 tablespoons water
½ teaspoon freshly grated ginger
Tabasco (if desired to make it spicy)

These are exciting to make and to eat. Let us know all about your soft roll adventures on the Sandwiches Forum.


When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.

If you can't get rice wrappers locally, here is a way to get the brand that I use. This brand seems a bit easier to use than some that I've tried.