I’m ditching the vermicelli noodles and meat for this fresh, veggie and herb packed version of Vietnamese rice paper rolls. Most of the ingredients in this recipe can be found in your fridge and if you enjoy the whole process of preparing them, they really do feel like they’re no effort at all.
What I love most about these rice paper rolls is that they’re a raw, vegan and wheat-free meal in a flash. The ones you buy can be full of processed carbs (the noodles) with some strands of carrot and withered herbs added in, but these are bursting with nutrients, antioxidants and flavour. Hope you love these crunchy rolls of goodness!
Makes 12 rolls
Prep time: 30 minutes
Optional: prawns or chicken for some protein and sesame seeds for added crunch! (As seen in the pics below).
5 tbsp wheat-free tamari
1 tbsp fish sauce
Juice of ½ lemon
Juice of ½ lime
3 cloves of garlic, crushed
1. Dip the first sheet of rice paper in a large bowl of warm water for a few seconds until transparent and place on a large plate.
2. Place herbs in the centre, then top with a few strips of each carrot, cabbage, cucumber and capsicum and some avocado.
3. Fold the top and bottom sides over then the left and right sides until you have a large spring-roll sized rice paper roll.
4. Repeat with the rest of the sheets, herbs and veggies.
5. To make sauce, mix all ingredients together in a bowl.
6. Garnish with some mint leaves and serve immediately, or store in an air-tight container for the next day.