Plant-Based Crystal Rice Paper Rolls

If you want to dress to impress but also keep the meal light and plant-based, then this is the recipe for you. The opportunity to mix and match fillings served in sharing bowls brings back the community in dining without all the fuss.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 80g uncooked rice noodles or spinach noodles
  • 12 rice paper rolls
  • 100g strawberries, sliced
  • 4-6 spring onions, finely sliced
  • 80g sugar snap peas, thinly sliced
  • 1 medium cucumber, deseeded and cut into matchsticks
  • 30ml chopped coriander leaves
  • 30ml chopped basil leaves
  • 15ml mint leaves
  • 2 Tbsp toasted sesame seeds, to serve

Dipping sauce:

  • 5 Tbsp fresh lime juice
  • 3 Tbsp fish sauce
  • 3 Tbsp water
  • 1 ½ tsp soy sauce
  • 1 ½ Tbsp caster sugar
  • 1 clove fresh garlic, chopped
  • 1 fresh chilli, chopped

METHOD

Rehydrate the noodles by pouring boiling water over them, allow to stand for 3-4 minutes, then drain and roughly chop.

Prepare the dipping sauce by whisking all the ingredients together to combine.

Dip a rice paper sheet into warm water for 20 seconds until soft and pliable. Drain and place on a moistened board. Arrange sliced strawberries in the lower third of the rice paper sheet, top with spring onions, sugar snaps, cucumbers, noodles, coriander, basil and mint. Drizzle with a little dipping sauce. Fold in the sides and roll up tightly. Repeat with the remaining rice paper sheets.

Serve sprinkled with sesame seeds with the dipping sauce on the side.