Rice Paper Rolls
by
P Scott
|
May 2020
playlist_add
favorite_border
share
- 25 min
- 0 min
- 2 Portions
These rice paper rolls can contain anything really, making them perfect for leftovers and clearing out the fridge. The lime and mint add a huge amount of freshness that is hard to match. Serve with peanut sauce for the best experience.
Ingredients
2 Portions
- rice paper5 sheets
- rice noodles2
- sesame seeds (sprinkle)
- sesame oil1 tablespoon
- carrot1
- cucumber (large).5
- radish1
- red onion.25
- pepper (any colour).5
- beetroot.5
- spinach (optional)leaves
- mint
- coriander
- lime2
- garlic (ground)2 teaspoon
- ginger (ground)2 teaspoon
print
Instructions
- Cook the rice noodles for 3 minutes. Mix into a bowl with the sesame oil, add sesame seeds. Set aside
- In a large bowl, add the juice of 2 limes and combine with the garlic and ginger
- Prepare the carrot, beetroot and cucumber into thin strips in a food processor. Add to the bowl and mix
- Thinly slice the radish, red onion and pepper. Add to the bowl and mix
- Prepare 1 roll at a time - submerge a sheet of rice paper into room temperature water (too hot and it will cook, too cold and it won't soften) for 30 seconds. Remove and place onto a chopping board (it should be reasonably slimy)
- Add a good helping of the mix from the bowl near the bottom of the sheet
- Add a line of noodles, coriander, mint and spinach
- Fold the ends in first, then roll. It will instantly stick together. Cut in half diagonally