The new Bhagyashrees snack recipe is low in calories and high in flavor!

Actress and nutritionist Bhagyashree regularly shares delicious recipes on social media. Recently, she shared a delicious and healthy recipe that is also quite easy to make. If you are trying to eat healthy meals and are not a big fan of dal-chawal or roti-sabzi, this recipe is for you. So, what is this exciting recipe? Vegetarian rice paper rolls! Rice paper is all the rage in the culinary world. They are easily available in the market and can be used to prepare a variety of delicious dishes at home.

Rice paper is widely used in Southeast Asian cuisine. It is made from a mixture of rice flour, water, and salt. Its fine and transparent texture makes it a wonderful ingredient for making beautiful dishes. Rice paper is gluten-free and vegan, making it an increasingly popular choice these days.
Read also : Bhagyashree’s Mumbai outing was all about noodle salad and lots of veggies

How are these rice paper rolls different from spring rolls?

The sheet used to make spring rolls is usually prepared with all-purpose flour, cornstarch, and salt. Apart from the difference in ingredients, spring rolls are deep-fried while these healthy and low-calorie rice paper rolls are served cold. While you can also pan-fry them, the recipe shared by Bhagyashree does not require any frying. Let’s learn how to make these delicious and healthy rolls.
Read also : Tea or coffee? Bhagyashree makes her choice in this video

How to Make Bhagyashree Style Vegetable Rice Paper Rolls | Low Calorie Vegetarian Rice Paper Roll Recipe

For the filling, Bhagyashree uses mushrooms, broccoli, carrots, kakdi (long melon) and spring onion. Mushrooms and broccoli can be replaced with tofu/paneer and water chestnut or chicken, prawns or prawns for non-vegetarians. Brown the mushrooms in chili oil over low heat. Add the broccoli and a little salt and cook for a while. Now put the rice paper on a plate and add some water. Let it soak on both sides for 5 to 10 minutes.

Transfer the rice paper to a dry plate. Add the sautéed vegetables as well as the thinly sliced ​​persimmon, carrots and spring onions. Wrap the rice paper around the vegetables to form a roll. For the dipping sauce, take cold oil and add light soy sauce, vinegar, crunchy garlic powder, onion powder and salt. Serve and enjoy!

Discover the full recipe here:

Bhagyashree also recently shared the recipe for her “mom’s summer speciality” Goonde Ka Achaar. Click here to learn how to make this delicious pickle.

About Jigyasa KakwaniJigyasa finds solace in writing, a means she explores to make the world more informed and more curious with each story published. She is always ready to explore new cuisines, but her heart goes back to the comforting ghar-ka-khana.