Rice Paper Rolls

by | Jul 31, 2022 | 0 comments

A fresh and nutritious snack or light meal. Feel free to swap the pork for chicken, salmon, prawns or beef, or cooked tofu for a vego option!

Yields2 ServingsPrep Time30 minsDifficultyIntermediate
Ingredients
 50 g vermicelli noodles
 1 carrot
 1 capsicum
 1/2 cucumber
 sml handful pea shoots
 sml handful coriander leaves
 4 tbsp toasted sesame seeds
 1 cup leftover meat (we used slow cooked pork)
 6 pieces rice paper
Sauce 1
 1/4 cup coconut aminos
 1 tbsp fresh lime juice
Sauce 2
 2 tbsp peanut butter
 2 tsp lime juice
 2 tsp water
Garnish
 dried chilli flakes
 toasted sesame seeds
Directions
Rice Paper Rolls
1

Place the vermicelli noodles in a large bowl and cover with boiling water. Set aside.

2

Cut the carrot, capsicum and cucumber into long very thin pieces. Set aside.

3

Pour hot water into a shallow tray and place one piece of rice paper into the water. When it becomes soft, carefully transfer onto a dry, clean tea towel.

4

Drain the Vermicelli noodles from water.

5

Transfer a small amount of vermicelli noodles across the middle of the rice paper. Add the meat, cucumber, carrot, capsicum, coriander and pea shoots.

6

Roll, while tucking the ends in - holding in the filling ingredients as tightly as possible. Set aside.

7

Repeat with the rest of the rice paper.

Sauce 1
8

Combine all sauce 1 ingredients in a small bowl. Mix well.

Sauce 2
9

Combine all sauce 2 ingredients in a small bowl, mix well. Adjust the amount of water added if you would like a runnier consistency.

Assembly
10

Serve rice paper rolls on a small platter with the sauce.

11

Sprinkle with chilli flakes and toasted sesame.

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Ingredients

Ingredients
 50 g vermicelli noodles
 1 carrot
 1 capsicum
 1/2 cucumber
 sml handful pea shoots
 sml handful coriander leaves
 4 tbsp toasted sesame seeds
 1 cup leftover meat (we used slow cooked pork)
 6 pieces rice paper
Sauce 1
 1/4 cup coconut aminos
 1 tbsp fresh lime juice
Sauce 2
 2 tbsp peanut butter
 2 tsp lime juice
 2 tsp water
Garnish
 dried chilli flakes
 toasted sesame seeds

Directions

Directions
Rice Paper Rolls
1

Place the vermicelli noodles in a large bowl and cover with boiling water. Set aside.

2

Cut the carrot, capsicum and cucumber into long very thin pieces. Set aside.

3

Pour hot water into a shallow tray and place one piece of rice paper into the water. When it becomes soft, carefully transfer onto a dry, clean tea towel.

4

Drain the Vermicelli noodles from water.

5

Transfer a small amount of vermicelli noodles across the middle of the rice paper. Add the meat, cucumber, carrot, capsicum, coriander and pea shoots.

6

Roll, while tucking the ends in - holding in the filling ingredients as tightly as possible. Set aside.

7

Repeat with the rest of the rice paper.

Sauce 1
8

Combine all sauce 1 ingredients in a small bowl. Mix well.

Sauce 2
9

Combine all sauce 2 ingredients in a small bowl, mix well. Adjust the amount of water added if you would like a runnier consistency.

Assembly
10

Serve rice paper rolls on a small platter with the sauce.

11

Sprinkle with chilli flakes and toasted sesame.

Rice Paper Rolls
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