I always put fermented vegetables in fresh ricepaper rolls. They add a lovely tang to the filling and a whole lot of gut-supporting goodness, too. The dipping sauce in this recipe is so delicious and so much healthier than anything store-bought.
Makes: 6 rolls, serves 2
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Servings
6 rolls, serves 2
Prep time
Cook time
Recipe
Ingredients
- 100g (approx.) vermicelli rice noodles
- 6 sheets ricepaper
- 6 tsp sauerkraut or kimchi
- ½ red capsicum, sliced into 6 strips
- ½ avocado, sliced into 6 strips
- 6 small lettuce leaves, rolled up
- 6 sprigs mint
- 6 sprigs coriander
- Black sesame seeds, to garnish (optional)
-
- Dipping Sauce
- 3 tbsp peanut butter
- 1 tbsp tamari
- 1 tbsp rice-malt syrup
- 1 tbsp rice vinegar
- 1 tbsp water
- Pinch chilli flakes, to taste
Method
- Start by putting noodles in bowl and covering with boiling water while you prepare the other ingredients.
- To make dipping sauce, combine all ingredients in small bowl. If sauce is too thick, add a little more water.
- Prepare vegetables on one plate so you can work quickly to assemble each roll. Drain noodles once softened into bowl.
- Wet chopping board so it’s damp. Take a sheet of rice paper and run under lukewarm water so both sides are wet. Lay flat on chopping board (it will continue to soften as it sits).
- Place 1 tsp of sauerkraut or kimchi, a slice of capsicum, avocado, lettuce and sprig each of mint and coriander horizontally across middle of ricepaper, followed by about ¼ cup noodles.
- Fold top half of ricepaper down, then fold sides in and roll towards you, tucking ingredients in to form neat roll.
- Enjoy immediately with dipping sauce. You can also sprinkle with black sesame seeds to serve.
- Tip: If you’re not vegan, feel free to add in seafood or chicken.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
