Rainbow Ricepaper Rolls Recipe

Rainbow Ricepaper Rolls Recipe

Ricepaper rolls are an amazing way to eat a multitude of raw veggies and to offer a healthy meal to your guests at a gathering. They are easy to prepare ahead of time.

Makes: 24 rolls

GF, VG

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Rainbow Ricepaper Rolls Recipe

By: Adam Guthrie

This ricepaper rolls recipe is an amazing way to eat a multitude of raw veggies and offers a healthy meal to your guests at any gathering!


Servings

Prep time

Cook time

Recipe


Ingredients

  • Sauce
  • ½ cup rice vinegar
  • ½ cup maple syrup
  • ½ cup water
  • ½ red chilli, finely sliced
  • ¼ cup raw peanuts, roughly chopped
  • ½ Lebanese cucumber, finely diced


  • 300g packet brown-rice vermicelli
  • ⅓ cup soy sauce or tamari
  • 225g firm tofu, cut into thin batons
  • 1 Lebanese cucumber, sliced into thin batons
  • 1½ carrot, sliced into thin batons
  • 1 red capsicum, sliced into thin batons
  • 1 yellow capsicum, sliced into thin batons
  • ⅛ purple cabbage, thinly sliced
  • 1 bunch Vietnamese mint leaves or Thai basil leaves
  • 1 cup baby spinach leaves
  • 1 bunch coriander leaves
  • 12 ricepaper wrappers

Method


  • To make the dipping sauce, place the rice vinegar, maple syrup, water and red chilli into a small saucepan and boil for a few mins. Remove from the heat and set aside to cool. Once cool, add the peanuts and diced cucumber.
  • Pour boiling water over the rice noodles and leave for 8 mins or until they are tender.
  • Pour the soy sauce or tamari into the drained noodles and mix thoroughly.
  • Prepare all of the tofu and vegetable batons, spinach and herbs and place them on a plate ready to assemble the rolls.
  • To assemble the rolls, soak 1 ricepaper sheet in warm water in a large shallow dish for 15 secs, then place it onto a moist chopping board ready to add the filling ingredients.
  • Add a few spinach leaves, some rice noodles, cucumber, carrot and capsicum batons, tofu batons, and a few basil and coriander leaves.
  • Gently roll the rice paper over the mixture halfway, then fold in each of the sides and continue to roll to end up with a contained roll. Repeat with other ricepaper sheets.
  • To serve, cut the rolls into halves and display on a plate with the dipping sauce ready to share.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Adam Guthrie

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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