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.
You can grow your own produce – a simple and free guide
Up until a year ago, I lived on acreage and had three huge raised garden beds (one was dedicated to herbs alone). Having home grown produce always on hand was a game changer. Now I live on a 400 sq/m residential block and I have a small raised patch plus a herb wall (a concrete half wall with herbs planted in the top cavity). So I now primarily grow herbs and green leafy veg/ tomatoes, peas (which all grow very well in the limited space I have).
I reckon it took me a good couple of years of trial and error to learn how to grow my own produce. I wasted a lot of time and money on seedlings that didn’t always thrive. Which is why I’m SO excited to introduce you to Crystal and Anth from The Healthy Patch! I really wish I had these resources years ago.
The Healthy Patch is a business dedicated to helping you reach incredible health through the power of organic whole foods by teaching you how to grow your own nutrient dense, whole foods easily (no matter how brown your thumb is, how small your space is or how lacking in time you are).
I’m really excited to share that Crystal and Anth have now put together an incredible, completely FREE 3-part video series called ‘Real Food, Real Health’… and it’s not to be missed!
This FREE video series starts tomorrow and looks like this:
- Part 1 – the 2 ‘must-know’ core issues about the foods you’re eating to fuel your body, the impact and symptoms they can cause, plus how you can make sure these issues don’t affect you and your family.
- Part 2 – a simple 4 step roadmap to get you started growing your own nutrient dense organic whole foods easily.
- Part 3 – the secret to organic pest control and super easy maintenance that will allow you to grow your own incredible food no matter what your time commitments!
This FREE training series is jam packed with so many powerful, but little-known gems to help you on your health journey! It kicks off tomorrow on October 25th and it won’t be available for long, so make sure you sign up now!
Eating organic, home-grown fresh produce is as good as it gets. Plus, it’s very satisfying and rewarding for kids too. Click HERE to register. I’ll be registering to watch as I’ve always just winged it with my growing (and it’s high time I get more productive).
But back to the recipe. 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 -sliced into 6 strips
- ½ avocado -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.