(VG) Green Papaya Tempura Rice Paper Rolls 🥢 What you'll need... •Rehydrated vermicelli rice noodles •1 small green papaya •1 tsp avocado or sesame oil •1 tsp garlic powder, 1 - 1 1/2 tsp Chinese 5 spice, salt & pepper to taste -Peel the skin off of the green papaya. Cut in half and remove the seeds. Cut into quarters and then into smaller pieces. Place into a large mixing bowl. Coat with oil and seasonings. Set aside. "Tahini Sweet Chili Sauce" •1/3 c tahini •1/3 c sweet chili sauce •1 tbsp rice vinegar •Juice 1/2 lime •1 tbsp chili oil •1-2 tbsp chopped scallions •1 tsp lime zest •1 tsp minced garlic •1-2 tsp soy sauce •1-2 tsp crushed red peppers •1-2 tsp of ginger powder or fresh ginger •Salt & pepper to taste -Whisk ingredients together in a small bowl. Adjust taste to preference. Cover and set in the fridge until ready. "Green Papaya Tempura" •Your favorite tempura batter •Ice cold water - measure according to package directions •Oil for frying -Whisk together tempura batter with ice cold water. Dip green papaya in batter until it is fully coated. Place in a deep pan with heated oil. Make sure the oil is very hot. Fry on all sides until golden & sexy. Remove from heat and place on a paper towel. Let cool. "Rice Paper Rolls" •Rice paper sheets •Butter lettuce •Sliced cucumbers •Cilantro or parsley (optional), mint or Thai basil (optional), sliced jalapeños or green peppers (optional), sliced carrots -Dip rice paper into water being careful not to overly wet it. Place on a flat surface. Add lettuce to one side. Top the lettuce with the rice noodles, followed by your favorite veggie toppings. Place the green papaya tempura to the side of the vegetables. Gently fold the rice paper over the vegetable portion tucking the veggies in. Then roll again to tuck the tempura in. Roll once more tucking in all sides until sealed and secure. Cut in half and enjoy with the sauce!
