Rainbow Rice Paper Rolls
Rainbow Rice Paper Rolls
This recipe is simple to make and even easier to assemble
in advance. It’s clean, satisfying and nutritious.
Servings
10
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 10 rice paper sheets
- 6 small organic romaine or gem lettuce leaves, finely sliced
- 100g brown rice vermicelli, blanched & cooled
- 1 cucumber, sliced into thin batons
- 1 carrot, sliced into thin batons
- 1 red capsicum, sliced into thin batons
- 1 yellow capsicum, sliced into thin batons
- ¼ red cabbage, shredded
- ½ bunch fresh mint, finely chopped
- ½ bunch fresh coriander, finely chopped
- ½ cup macadamias, finely chopped
- ½ cup water
- 2 tbsp tamari
- 1 tbsp honey
- 1 tbsp sweet paprika
- ½ tbsp almond or nut butter
- 2.5cm piece fresh ginger, grated
- 1 garlic clove, minced
Method
- Prepare a rolling station with all the filling ingredients, rice paper sheets, a damp chopping board and a large shallow dish filled with warm water.
- Soak 1 rice paper sheet in warm water, lay it on the chopping board and start to layer vegetables on 1 side. Start with a lettuce leaf then add some noodles, a small handful of each veggie and herb and a sprinkle of macadamias.
- Gently roll the rice paper over the mixture away from you, folding the sides inward as you roll until the end. Repeat with the other rice paper sheets.
- To make the dipping sauce, whisk the ingredients together thoroughly in a small bowl and then transfer to a dipping dish.
- Cut the rolls in half and serve with the dipping sauce.
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