Fresh Rice Paper Rolls
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No boiling hot water needed to make your rice paper soft. These incredible and filling rice paper rolls are made with whatever you have in the fridge!
Serves: 6-8
Ingredients
(use organic ingredients where possible)
- 1 packet rice paper rounds (22cm)
FOR THE NOODLES
- Rice noodles
- 1 spring onion, chopped
- 1 tsp grated ginger
- 1 tbsp tamari
- 1 tbsp sesame seed oil
- Salt, to taste
- Black pepper, to taste
FOR THE FILLING
- ½ red bell pepper
- 1 carrot
- 1 head of lettuce
- 1 cucumber
- 1 handful mint leaves
- 1 handful cilantro leaves
FOR THE DRESSING
- 2 tbsp sesame seed oil
- 2 tbsp tamari
- 2 tbsp umeboshi plum vinegar
- ½ tbsp tahini
- 2 tbsp maple syrup
- 1 tbsp ginger
- 1 red chili
Directions
- To prepare the noodles, cook your noodles following the packet instructions.
- Add the spring onions, ginger, tamari, sesame seed oil, salt, and pepper to the noodles and set aside.
- To assemble the rolls, fill a shallow tray with water at room temperature.
- Dip a rice paper round in the tray and keep it there for 15 seconds or until soft.
- Place the paper on a flat surface and add the filling ingredients to the middle of the paper.
- Fold in the ends and roll up the paper firmly to enclose the filling.
- Repeat the same with the remaining rice paper rounds and fillings.
- To prepare the dressing, whisk together the ingredients until well combined.
In den Hauptrollen:
Chef Cynthia Louise
Gib deine E-Mail-Adresse ein, um deine kostenlose Testversion zu starten.
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