With the warmer weather ahead of us, I thought it time to spring into summer with a fresh, delicious meal or snack. My family LOVES fresh rice paper rolls. We fill them with all kinds of things (including leftovers), but this is our go-to often. I think fresh herbs are really what makes rice paper rolls delicious – they add so much flavour so I never make them without some kind of herb inside.
I am so grateful for my little herb wall garden it helps to ensure I always have fresh, organic, in-season herbs and greens to flavour my meals and pack a healing, health supporting punch. I especially love that it’s not costing me a small fortune for a puny little bunch of nutritionally sub-standard, generally hydroponically grown herbs.
Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.
Vegan Rice Paper Rolls
- 6 pieces rice paper (spring roll paper) I love the Spiral Organics Rice paper
- 100 g vermicelli rice noodles (approx.)
- 6 tsp sauerkraut or kim chi
- ½ red capsicum/s -sliced into 6 strips
- ½ avocado/s -sliced into 6 strips
- 6 lettuce leaves -small ones rolled up (or halve large ones)
- 6 sprigs fresh mint leaves (or Vietnamese mint)
- 6 sprigs fresh coriander or basil (regular or Thai basil)
- 1 tbsp black sesame seeds to garnish (optional)
- 3 tbsp peanut butter
- 1 tbsp tamari
- 1 tbsp rice malt syrup
- 1 tbsp rice wine vinegar
- 1 tbsp water
- Pinch chill flakes -to taste
- Start by putting the noodles into a bowl and covering with boiling water whilst you prepare the other ingredients.
- To make the dipping sauce, combine all of the ingredients together in a small bowl. If the sauce is too thick, you can always add a little more water, teaspoon by teaspoon.
- Prepare your vegetables on one plate so you can work quickly to assemble each roll. Drain the noodles once they have softened into a bowl.
- Wet a chopping board so it is damp. Take a sheet of rice paper and run it under luke warm water so both sides are wet. Lay it flat on the chopping board (it will continue to soften as it sits).
- Place the ingredients horizontally, across the middle of the rice paper. 1 tsp of the sauerkraut or kim chi, a slice of capsicum and avocado. A piece of rolled lettuce, a sprig of mint and coriander in each, followed by about ¼ cup noodles.
- Fold the top half of the rice paper down, then fold the sides in and roll towards you tucking the ingredients in to form a neat roll.
- You can also sprinkle with black sesame seeds to serve. Enjoy immediately with the dipping sauce.
- Store the sauce in an airtight container in the fridge.
- The rice paper rolls can be stored in an airtight container lined with baking paper and covered with a wet cloth. The paper does go a bit sticky with storage so they are best enjoyed fresh.