Veggie Rice Paper Rolls
I can never pass up an opportunity to make Thai Spring Rolls, but sometimes you have to choose a healthier option. These no-cook vegetable spring rolls are full of flavour and very nutritious.
Rice paper is a little hard to work with at first, but with a little practice you'll be set. Recipe was adapted from a Giada De Laurentiis recipe found on the Food Network.com, click here for original recipe.
Serves 4-5 whole rolls, and 8-10 rolls cut in half.
1 1/2 cups of cooked vermicelli noodles, cut up
1/2 red and yellow pepper, cut into thin strips
1 large carrot, julienned
cilantro, roughly 2 cups
2 green onions, sliced thinly
rice paper sheets
extra lime juice
Step 1: To cook the vermicelli noodles, boil some water and pour over the noodles. Let cook for 5 minutes or so, drain well and set aside and let cool.
Step 2: To make the chili mayo, place 1/4 cup of real mayo (a must) in a bowl, add a 1 tbsp of sriracha sauce, 1 tsp of brown sugar and juice of 1/2 a lime. Season with black pepper and mix together well.
Step 3: Mix together the cooled vermicelli noodles and the chili mayo.
Step 4: Take some boiling water and place it in a shallow bowl or dish (big enough to fit the rice paper sheet in). Add some cold water to even out the temperature. Place 1 sheet in at a time, and with tongs move the sheet around until soft (roughly 30 seconds).
Step 5: Place cooked rice paper sheet on a clean cooking surface/cutting board. Careful not to rip the paper, spread it out without any folds or wrinkles. Place some of the vermicelli noodles into the centre. Next add some carrot, few strips of bell pepper and some green onion. I like to add lots of cilantro, but add as much or as little as you prefer. Squeeze a little lime on top.
Step 6: To wrap, fold in sides towards the centre, then begin to roll the end closest to you and roll away from you until rolled completely. Finish with the rest of the mixture and rice paper sheets.
Step 7: If serving right away, cut the rolls in half. If not serving right away, place the rolls on a plate, spreading them apart and covering them with plastic wrap. Place in the fridge until use.
You can serve with Thai dipping sauce if you prefer!