Fresh rice paper rolls
Prep
30 min
Cook
10 min
Serves
12
Skill
Vegetarian
Prep
30 min
Cook
10 min
Serves
12
Skill
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
Nutrition per serving
301 kJ
energy kj
2 g
protein
0 g
saturated fat
2 g
sugars
144 mg
sodium
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.
Tips
- Each teaspoon of dipping sauce contains approximately 15kJ, 1g of carbohydrate and 5mg of sodium not included in the nutritional information above.
Remember to always check the label of each ingredient to ensure it is gluten free.
- 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
Nutrition per serving
301 kJ
energy kj
2 g
protein
0 g
saturated fat
2 g
sugars
144 mg
sodium
- 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.
Tips
- Each teaspoon of dipping sauce contains approximately 15kJ, 1g of carbohydrate and 5mg of sodium not included in the nutritional information above.
Remember to always check the label of each ingredient to ensure it is gluten free.