On these hot summer days, when it is too hot to eat a full meal these Vegetarian Rice Paper Rolls are the way to go! No guilt and yummy yummy yummy.
Vegetarian Rice Paper Rolls
Course: Healthy Living, Recipes, Vegetarian
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
50 gram Vermicelli noddles
2 Avocados
1 Carrot
100 gram Garlic chives
24 Round rice paper wrappers
3 Red radishes-grated coarsely
1 cup bean sprouts-trimmed
24 large Mint leaves
Directions
- Place noodles in a bowl of hot water for 10 minutes or until softened; drain well.
- Thinly slice avocado. Cut the carrot into long thin strips and cut garlic chives into the same length as carrots.
- Cover a board with a damp tea towel. Place one sheet of rice paper in a bowl of warm water until softened; place on tea towel.
- Place a slice of avocado, some of the carrot, radish, sprouts, a mint leaf, some garlic chives and noodles in the centre of the sheet.
- Fold bottom half of the rice paper up.
- Fold in one side; roll over to enclose filing.
- Repeat with remaining rice paper sheets and ingredients.
- Place rolls on oven tray lined with cling wrap; cover with damp absorbent paper and refrigerate until reading to serve.
- Enjoy your vegetarian rice paper rolls!
Notes
- the rolls can be made up to four hours ahead.
- keep fresh by covering with damp absorbent paper.
- you can add, chicken, ham, meat or seafood if you like
- best served with sweet chilli sauce
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…