Rice Paper Rolls
THE DISH
Rice Paper Rolls
Best for: Lunch/ Dinner and a Snack
Serves: 2-4
Prep time: 15 mins
Cook time: 0 mins
These are not only fun and super easy to make, but also so fresh and healthy. You can add prawns, chicken or even steak to them, but I've kept them vegan in my recipe.
Step 1
Prep the veg - Shred the cabbage and lettuce. Peel and grate the carrot. Chop the rest of the veg into strips about 5cm long.
Prepare the noodles as per packet instructions.
Step 2
Prepare a large bowl of warm water, soak a sheet of rice paper for 10-15 seconds until pliable, then lay it onto a board.
Fill your roll, about 5 cm from the edge, with the veg, some noodles and some herbs, leaving space either end too. Then roll it like a burrito, folding the edges inside. Leave for 30 secs to stiffen up a little, then slice in half with a sharp knife and place on a plate. Continue filling your rolls.
Step 3
Make the sauces
Peanut sauce: Blitz all the ingredients together in a ninja or nutribullet. Top with fresh chilli, spring onion and sesame seeds
Step 4
Ginger and yuzu: Mix together all the ingredients in a bowl, either grate or very finely chop the ginger in, or blend together.
Finally, finely chop the chilli and coriander and stir into sauce.
THE INGREDIENTS
Rolls
1 pack spring roll wrapper
1 red pepper
2 carrot
1/2 red cabbage
1 cucumber
1 avocado
Handful of edamame
Iceberg lettuce
Bunch of mint
Bunch of coriander
100g glass or rice noodles
Spicy Peanut Sauce
1 tsp soy
2 tbsp peanut butter - I use deep roasted mani life
2 tbsp coconut milk (can use almond milk)
Half a lime
1 tsp sriracha
2 tsp honey
Ginger and Yuzu
2 tbsp rice vingar
2 tbsp mirin
2 tsp yuzu (alternative: mix of lime and orange juice)
2 tsp palm sugar
1 inch Ginger
1/2 red Chilli
Small bunch Coriander