Home

.bgImage.slide__image.gbi--807395275-dhsGMWXXiyxtnpnCYwKpB5:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/bltba8da7bae21408f6/635fc3a165f89d0ec842f63e/Fresh-Rice-Paper-RollsL.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400''); }

Fresh rice paper rolls

Name: Fresh rice paper rolls
Prep time: 30 min
Cook time: 10 min
Ingredients: 80g rice vermicelli noodles; 1 medium carrot, grated coarsely; 1 medium cucumber, deseeded and finely sliced; 1 medium red capsicum, finely sliced; ¼ small chinese cabbage, finely shredded; ½ cup coriander leaves; ½ cup mint leaves, whole; 12 x 22cm rice paper sheets; OPTIONAL - Dipping Sauce¼ cup caster sugar; ⅔ cup water; 1 birds eye chili, halved and sliced (optional); ¼ cup lime juice; 2 tsp rice wine vinegar; 2 tsp gluten free soy sauce, reduced salt

Serves: 12

Prep: 30

Cook: 10

Great as a snack or the perfect gluten free and lactose/dairy free entree to serve to your guests. Packed with vegetables and aromatic herbs, they're low fat and healthy.

Ingredients

80g rice vermicelli noodles
1 medium carrot, grated coarsely
1 medium cucumber, deseeded and finely sliced
1 medium red capsicum, finely sliced
¼ small chinese cabbage, finely shredded
½ cup coriander leaves
½ cup mint leaves, whole
12 x 22cm rice paper sheets

OPTIONAL - Dipping Sauce

¼ cup caster sugar
⅔ cup water
1 birds eye chili, halved and sliced (optional)
¼ cup lime juice
2 tsp rice wine vinegar
2 tsp gluten free soy sauce, reduced salt

Email Ingredients

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain. Using scissors, cut noodles into shorter lengths.
Place noodles in a large bowl; drizzle with 2 tbs of the dipping sauce. Add vegetables and herbs; toss to combine.
To assemble rolls, place 1 sheet of rice paper in a medium bowl of warm water until just softened. Lift sheet from water carefully; place on a board covered with a clean tea towel. Place ⅓ cup of mixture across lower part of the sheet, in a neat horizontal pile. Fold bottom end over, then sides and roll up tightly. Place on a platter. Repeat with remaining rice paper sheets and vegetable filling.
To make dipping sauce, combine sugar and water in a small saucepan over low heat. Stir until sugar dissolves. Add chili; bring to the boil. Reduce heat slightly and simmer for 5 minutes. Pour sauce into a heatproof bowl; cool. Stir in remaining ingredients.