Vegetable Rice Paper Rolls

Next time you are asked to ‘bring a plate’ then give these a go.  Fresh, flavoursome and healthy finger food.  You can make the rolls up to a day ahead and cover with a damp tea towel and some cling wrap then store in the fridge.

You can put anything inside the rice paper rolls.  I have based the following recipe on a Donna Hay recipe but have added a bit more spice.  I like a little chilli but if the kids are eating it then I will leave out the chilli and divide the dipping sauce into two bowls.  Then I add finely sliced chillies to one of the bowls just for the adults.

So easy to transport for picnics too.  I made a batch recently for a picnic and layered the rolls up in a container and put the dipping sauce in a jar.  Very handy but a word of warning – don’t let the kids carry the container as they are prone to turning the container completely upside down and skipping which, of course, throws everything around.

Don’t be put off if the rice paper rounds have some tears.  You can work around it and they seem to always come together.  It does take a bit of time to roll everything but well worth it.

vegetable rice paper rolls

(based on a recipe from Donna Hay)

20 small rice paper rolls
100g rice vermicelli noodles
2 carrots, peeled and grated
150g bean sprouts
1 spring onion, finely sliced
1/2 cup coriander, chopped
1/2 cup mint, chopped
1/4 cup chopped unsalted peanuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 chilli, finely chopped or 1 tablespoon sweet chilli sauce (optional)

dipping sauce

1 chilli finely chopped (optional)
1 garlic, crushed
1cm fresh ginger, finely chopped
1/4  cup white vinegar
1/2 teaspoon fish sauce
1 1/2 teaspoons caster sugar

In a heatproof bowl place the noodles and pour boiling water over.  Allow to sit for a few minutes then drain and cool slightly.  Tip into a large bowl.

Add the carrots, bean sprouts, spring onions, coriander, mint, peanuts, soy sauce and lemon juice.  Add chilli or chilli sauce if using.  Toss everything together until well combined.

Pour boiling water in a heatproof bowl.  One at time, dip the rounds of rice paper in until soft.  Lay on a board and place some filling down the middle and fold and roll to enclose.  Serve with the dipping sauce.

For the dipping sauce, place all the ingredients into a bowl along with a few tablespoons water to lengthen and stir together.  Taste and adjust if necessary.  It is really hard to taste this without dipping a spring roll in so I suggest you do that.  I really just make up the quantities of the dipping sauce going on taste so it is hard to give exact measurements.  So start with the above quantities and let your taste buds decide.  I usually finish the dipping sauce with a little grating of carrot too.

This entry was posted in Entertaining, Picnic, Vegetarian. Bookmark the permalink.

3 Responses to Vegetable Rice Paper Rolls

  1. Beth says:

    We adore these in our house too. A squeeze of the Asian/Japanese mayo just before rolling goes really well with them if you eat them straight away. x

  2. Lyn says:

    One question please:
    For the dipping sauce is says 1/4 vinegar , is that 1/4 a cup or a teaspoon. I’m guessing a cup?
    Ps looks a fab recipe

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