Ricepaper rolls are an amazing way to eat a multitude of raw veggies and to offer a healthy meal to your guests at a gathering. They are easy to prepare ahead of time.
Makes: 24 rolls
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Sauce
- ½ cup rice vinegar
- ½ cup maple syrup
- ½ cup water
- ½ red chilli, finely sliced
- ¼ cup raw peanuts, roughly chopped
- ½ Lebanese cucumber, finely diced
-
- 300g packet brown-rice vermicelli
- ⅓ cup soy sauce or tamari
- 225g firm tofu, cut into thin batons
- 1 Lebanese cucumber, sliced into thin batons
- 1½ carrot, sliced into thin batons
- 1 red capsicum, sliced into thin batons
- 1 yellow capsicum, sliced into thin batons
- ⅛ purple cabbage, thinly sliced
- 1 bunch Vietnamese mint leaves or Thai basil leaves
- 1 cup baby spinach leaves
- 1 bunch coriander leaves
- 12 ricepaper wrappers
Method
- To make the dipping sauce, place the rice vinegar, maple syrup, water and red chilli into a small saucepan and boil for a few mins. Remove from the heat and set aside to cool. Once cool, add the peanuts and diced cucumber.
- Pour boiling water over the rice noodles and leave for 8 mins or until they are tender.
- Pour the soy sauce or tamari into the drained noodles and mix thoroughly.
- Prepare all of the tofu and vegetable batons, spinach and herbs and place them on a plate ready to assemble the rolls.
- To assemble the rolls, soak 1 ricepaper sheet in warm water in a large shallow dish for 15 secs, then place it onto a moist chopping board ready to add the filling ingredients.
- Add a few spinach leaves, some rice noodles, cucumber, carrot and capsicum batons, tofu batons, and a few basil and coriander leaves.
- Gently roll the rice paper over the mixture halfway, then fold in each of the sides and continue to roll to end up with a contained roll. Repeat with other ricepaper sheets.
- To serve, cut the rolls into halves and display on a plate with the dipping sauce ready to share.
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