Rice Paper Rolls

Name: Rice Paper Rolls
Prep time: 25 min
Total time: 25 min
Cuisine: Asian
Ingredients: 5 sheets rice paper; 2 rice noodles; sesame seeds sprinkle; 1 tablespoon sesame oil; 1 carrot; .5 cucumber large; 1 radish; .25 red onion; .5 pepper any colour; .5 beetroot; leaves spinach optional; mint; coriander; 2 lime; 2 teaspoon garlic ground; 2 teaspoon ginger ground

by

P Scott

|

May 2020

11 photos

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 paper
5 sheets
rice noodles
2
sesame seeds (sprinkle)
sesame oil
1 tablespoon
carrot
1
cucumber (large)
.5
radish
1
red onion
.25
pepper (any colour)
.5
beetroot
.5
spinach (optional)
leaves
mint
coriander
lime
2
garlic (ground)
2 teaspoon
ginger (ground)
2 teaspoon

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