Rice Paper Rolls, Gluten Free

"Rice is... the most widespread staple in the world." Escoffier  

Photographer: Harry Gils, Prop Stylist: Dana Gils, Food Stylist: Sarah Visheau (me!)

For those of you who don't know who Georges Auguste Escoffier is, I'll give you a brief bio. He was a French Chef who changed the cooking world forever! Born in the mid 1800's, he started his apprenticeship at his uncle's restaurant in Nice when he was 13. Back then it was normal for country folk to find a trade at an early age, once their schooling was complete. It was also the norm for these young apprentices to be treated brutally. Imagine it. A child working long and hard hours for their keep in a restaurant kitchen, without electricity. Coal ovens, wick lamps, smoke and grease filled air... The heat alone must have been terrible! I've worked in hot kitchens, but I'm sure nothing like that! So, eventually Escoffier worked his way across France and ended up in the best hotels in the world! He partnered with a head waiter named Cesar Ritz, and changed the way we eat and cook in professional kitchens. (Yes, no coincidence here, The Ritz and Ritz Carlton Hotels are named after Cesar!) Escoffier designed the kitchens of these hotels in London and Paris to handle the cooking of his new invention called, an 'a la carte' menu. Until then set menus were the norm, but now the client was free to pick and choose exactly what they wanted to eat. In order for the cooks to prepare so many menu items, they needed to be organized! Well, Escoffier thought of that as well and therefore, the 'brigade' system was installed in the kitchen. Different stations within each kitchen, a leader or 'Chef de partie' in charge. Both his 'a la carte' menu and kitchen' brigade' system are still used today allover the world! Heck, even fast food joints use his method! He also wrote a book, 'La Guide Culinaire', that is on the book shelf of almost all classically trained Chefs today! No wonder Escoffier was named the "King of Chefs' and Chef of Kings."
Well that brief bio introduces you to the man who said our quote today and now it's time to introduce you to our quick recipe! Cold salad rolls made with rice paper rounds (pictured above). Super easy, super yummy and super economical to make, any time of year!!

Simple and Tasty Recipe:

Rice Paper Rolls
(makes 12 to 18)

1 package of rice paper rounds (any size, it's up to you)
1 carrot
1 stalk of celery
1/2 red pepper
1 leaf off of a red cabbage, optional (I used it because it is in season and looks pretty)
a handful of snow peas
a few lettuce leaves (I used Boston, but any are fine!)

.slice all of the veg into thin strips, julienne style
.soak the rice paper in hot water from the tap, until it's soft (about 20 to 40 seconds)
.lay it out on the counter, spread out any creases
.place a small pile of veg in the centre
.fold the left and right edges in and roll up from the middle (picture rolling a cigar...?)
.this makes 12 to 18 appetizers, depending on the size you make them

These rolls can be made any size, from appetizer to main course. The rice papers can be found in just about any Fortinos, Loblaws or Superstores around, for about $2 for a package of 50. You can put anything in them you can think of! Sliced meat, fish or seafood, noodles, a bit of sauce or even fruit (mango or avocado would be delicious!). Dip these rolls in soy sauce, sweet chili sauce or your fave peanut sauce. Now, they do dry out quite quickly, so it's best to keep the made rolls under a damp towel. They are a bit sticky, so when they are made, keep them separated. The rolls can be made a few hours ahead, but they cannot be made the night before. Finally, once you become comfortable rolling, try soaking and rolling 2 to 3 papers at a time, it will make the job go much quicker!

Well, the food shoot went great yesterday! Another 6 shots for Harry's portfolio! I will be featuring our shots here on my blog, so please feel free to comment! It's our first attempt, so please keep that in mind... Be nice followers, be nice!