Vegan Ricepaper Rolls Recipe

Name: Vegan Ricepaper Rolls Recipe
Yield: 6 rolls, serves 2
Ingredients: 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

by Georgia Harding May 9, 2018

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

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Vegan Ricepaper Rolls Recipe

By: Georgia Harding

The fermented vegetables in these vegan and gluten-free ricepaper rolls adds a whole lot of gut-supporting goodness. Plus make your own dipping sauce!

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Servings

6 rolls, serves 2

Prep time

Cook time

Recipe

Ingredients

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

Method

Start by putting noodles in bowl and covering with boiling water while you prepare the other ingredients.
To make dipping sauce, combine all ingredients in small bowl. If sauce is too thick, add a little more water.
Prepare vegetables on one plate so you can work quickly to assemble each roll. Drain noodles once softened into bowl.
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).
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.
Fold top half of ricepaper down, then fold sides in and roll towards you, tucking ingredients in to form neat roll.
Enjoy immediately with dipping sauce. You can also sprinkle with black sesame seeds to serve.
Tip: If you’re not vegan, feel free to add in seafood or chicken.