If you are craving a meal that’s utterly fresh, full of flavour and will help support your daily protein intake, then look no further than our Rice Paper Rolls. These rolls can be enjoyed by almost anybody, they’re almost like the ‘golden child’ of recipes as they are vegan and perfect for our dairy free, egg free, gluten free and nut free friends!
In our opinion, the mint and Thai basil leaves are non-negotiable fillings as they make these rolls seriously fresh and flavoursome. However, when it comes to the other vegetable fillings you can swap or substitute whatever you like based on what you have available or what your tastebuds are in the mood for!
So, if you’ve got a leftover carrot, a small piece of capsicum, a spare cucumber, some purple cabbage or a lonely spring onion sprig in your fridge you can absolutely add or substitute one or all of these vegetables into your rolls (because who doesn’t love colourful food). The flexibility of the fillings makes these babies even more enticing.
Now when it comes to the rolling stage, the key is not to overfill or let your rice paper sheet get too soggy! Mastering the ‘roll’ can be tricky but if you assemble your rolls on a piece of baking paper, it will help to prevent any sticking.
P.s. these also make a fantastic picnic snack. Simply prepare them in the morning and keep them in the fridge until you’re ready to go! Our hot tip to prevent them from sticking in the container is to pop each one between some baking paper (like a taco shell around each roll) so that they don’t stick and tear!
Prepare your fillings. Finely shred the lettuce, slice the tofu and avocado. Pick the fresh herb leaves. Be mindful that everything will need to sit nicely inside the rolls.
Boil some water and set into 2 bowls. Place noodles in one bowl and cover so that the noodles soften. Leave for 5 minutes, then drain. Place one rice paper roll sheet in the bowl to soften.
Working one rice paper roll at a time, place the softened sheet on a paper towel. Place all ingredients except the tamari/fish sauce in the centre of the roll. You will need to split your ingredients equally between the 8 rolls, so be careful not to overfill.
Carefully roll the ends over the filling. Then roll up from the bottom to enclose the filling. When all your rolls are assembled, serve with tamari sauce for dipping!
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