Rice Paper Rolls (Recipe)
RACHEL MORROW
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For those days your taste buds are craving something fresh and colorful foods, eat the rainbow with these rice paper rolls. Packed with an array of colors, therefore nutrients and a tasty dipping sauce to match.
This is a basic recipe packed with vegetables and healthy fats from the avocado, but you could easily add some of your favorite ingredients to change it up! We also love adding in some left over baked salmon from the night before!
Ingredients
- 1 carrot, julienned
- 1/2 cup bean sprouts
- handful snow pea sprouts
- handful of mint
- 1 medium cucumber, julienned
- 1 avocado, sliced thinly
- 1/4 red cabbage, julienned
- rice paper rolls, round
DIPPING SAUCE
- 1 tbsp tamari
- juice of 1/2 lime
- 1 dried chilli, deseeded and crushed (optional)
- 1 tbsp rice wine vinegar
- 1/2 tbsp sesame seeds
- 1 tsp sesame oil
What to do
- In a round pie plate that's bigger than the wrappers, add enough hot water to come half way up the side.
- Working with one at a time, submerge the spring roll wrapper in the water for 10-30 seconds until soft and pliable but not torn.
- Lay the wrapper on a large piece of parchment or chopping board.
- Arrange ingredients on top of each other leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).
- Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don't tear the delicate wrapper.
- Tuck the ends in as you go.
- Set aside until all rolls have been assembled.
- Mix together your dipping sauce ingredients in a small bowl and stir well.
- Cut in half and serve with dipping sauces.
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.