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Inspired living

Vegan Ricepaper Rolls Recipe


Gluten-free and delicious Vegan Ricepaper Rolls Recipe

Credit: Georgia Harding

I always put fermented vegetables in fresh ricepaper rolls. They add a lovely tang to the filling and a whole lot of gut-supporting goodness, too. The dipping sauce in this recipe is so delicious and so much healthier than anything store-bought.

Makes: 6 rolls, serves 2

Ingredients

Method

  • 100g (approx.) vermicelli rice noodles
  • 6 sheets ricepaper
  • 6 tsp sauerkraut or kimchi
  • ½ red capsicum, sliced into 6 strips
  • ½ avocado, sliced into 6 strips
  • 6 small lettuce leaves, rolled up
  • 6 sprigs mint
  • 6 sprigs coriander
  • Black sesame seeds, to garnish (optional)

  • Dipping Sauce
  • 3 tbsp peanut butter
  • 1 tbsp tamari
  • 1 tbsp rice-malt syrup
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • Pinch chilli flakes, to taste
  1. Start by putting noodles in bowl and covering with boiling water while you prepare the other ingredients.
  2. To make dipping sauce, combine all ingredients in small bowl. If sauce is too thick, add a little more water.
  3. Prepare vegetables on one plate so you can work quickly to assemble each roll. Drain noodles once softened into bowl.
  4. Wet chopping board so it’s damp. Take a sheet of rice paper and run under lukewarm water so both sides are wet. Lay flat on chopping board (it will continue to soften as it sits).
  5. Place 1 tsp of sauerkraut or kimchi, a slice of capsicum, avocado, lettuce and sprig each of mint and coriander horizontally across middle of ricepaper, followed by about ¼ cup noodles.
  6. Fold top half of ricepaper down, then fold sides in and roll towards you, tucking ingredients in to form neat roll.
  7. Enjoy immediately with dipping sauce. You can also sprinkle with black sesame seeds to serve.
  8. Tip: If you’re not vegan, feel free to add in seafood or chicken.



 

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.