Summer Rice Paper Roll Recipe
There are a couple of reasons why I love this recipe for vegetarian Summer Rice Paper Rolls; firstly, they are filled with bright, colourful ingredients! Secondly, they are super easy to make and thirdly, the dipping sauce is amazing! Oh, and did I mention they were also vegetarian?
Make sure you try out some of my other vegetarian-friendly dishes too, like my Pickled Vegetable Salad!
Summer Rice Paper Rolls
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: Makes 10 rolls
Dietary preferences: Gluten-free, Dairy-free
- 50g rice vermicelli noodles
- 80g red cabbage, finely shredded
- 2 medium carrots, julienned
- 1 medium cucumber, thinly sliced
- 1 medium red capsicum, deseeded and thinly sliced
- 10 rice paper sheets
- 1 ripe mango, thinly sliced
- 1 small bunch coriander, leaves picked
- 1 small bunch mint, leaves picked
- 1 tbsp rice vinegar
- 1 tsp soy sauce or tamari
- ½ tsp fish sauce
- 1 tsp honey
- ½ lime, juiced
Peanut Dipping Sauce:
- 100g peanut butter
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut sugar
- ½ lime, juiced
- ½ tsp fresh ginger, grated
- 1 tbsp roughly chopped roasted peanuts
- Sesame seeds, to garnish
- Dried chilli flakes, to serve (optional)
1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool slightly. When cool enough to handle, cut into shorter lengths and set aside.
2. To make the dressing, whisk the rice vinegar, soy sauce or tamari, fish sauce, honey and lime juice together in a small bowl. Set aside.
3. To make the peanut dipping sauce, whisk the peanut butter, soy sauce or tamari, coconut sugar, lime juice and ginger together in a small bowl. Add 60 ml hot water and mix until well combined. If the mixture is a little thick, add 1 tablespoon of hot water at a time, until the desired consistency is reached. Set aside.
4. Place the prepared vegetables on a clean board and drizzle over the dressing. Place the mango, coriander and mint on the board with the vegetables and place the bowl of noodles nearby.
5. Prepare a bowl of warm water to soak the rice paper sheets. Soak one rice paper sheet in the water, for 30 seconds to one minute, until soft. Soften one sheet at a time otherwise they will stick together.
6. Lay the softened rice paper sheet on a clean work surface and place a small amount of each vegetable, noodles and mango in the center. Make sure that all the ingredients are facing the same direction and top with the coriander and mint leaves.
7. Lift the side of the rice paper sheet closest to you and fold it over to enclose the ingredients. Start rolling away from you, tucking in the sides as you go to form a tight roll. Place on a serving plate and cover with a damp cloth to keep fresh. Repeat with the remaining rice paper sheets and ingredients.
8. To serve, arrange on the serving plate and serve with the peanut dipping sauce sprinkled with the chopped peanuts, sesame seeds and chilli flakes, if using. Enjoy!
* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.