Rice Paper Rolls
In most Sydney sushi stores you can find rice paper rolls. If like me you don't like eating white rice but love the crispness and freshness of sushi fillings then these are for you!
I made the rice paper rolls for dinner and doubled up on fillings when I chopped everything up so that the BF could have some left overs for his lunch.
It does take quite a while to prep these are there are so many ingredients to chop so set yourself aside a bit of time. It is worth it!
This is what you will need:
1 packed rice paper sheets (you should be able to find these in the supermarket or asian grocers) Vermicelli Noodles (I got a 200g pack and used half of it) 1 avocado, chopped finely 1 carrot, peeled and shredded 1 capsicum, finely sliced 1/3 cucumber, de seed and slice finely cos lettuce, shredded alfalfa sprouts snow pea sprouts fresh mint leaves fresh coriander
for the dressing:
1 red chili, seeded and chopped finely juice of 2 limes 1 tbsp organic maple syrup 1 1/2 tbsp ginger, grated 2 tbsp tamari coriander & mint, chopped finely
- Boil some water, cook the vermicelli noodles for 2 minutes and drain. Set aside to cool
- Make the dressing - chop the chili and herbs finely when doing so. Pop into the fridge.
- Chop, slice and shred all of the rice paper roll ingredients.
- Fill a large bowl with water and dip each rice paper sheet into the water for 30 - 40 seconds. Lay each sheet aside on a damp tea towel.
- Now you need to start building your rice paper roll - place ingredients along the edge of the sheet then add the carrot, avocado, cucumber, capsicum, lettuce, fresh herbs, sprouts and spoon dressing on top.
- Fold over unti ingredients are covered, fold in each side then roll up.
- Repeat with the rest of the rice paper rolls.