Rice paper rolls seem tricky right? Or is that just me?
This recipe contains my trick for rolling them though like with everything, it gets easier the more you do it. And a lot of it is 'feel.' By that I mean embracing the best amount of filling not to burst the roll. Either way, this recipe is delicious.
Fill these rolls with whatever you like. Less of this. More of that. Perhaps whatever is left in the fridge?
Use this recipe as a fun and delicious way to include more fruit and veggies. Just promise me this, don't you dare skimp on the peanut-ginger sauce, it's beyond yummy!
You can also find other rice paper roll recipe ideas here.
I hope you enjoy it.
- 1 small carrot, spiralised or cut thinly
- 5 small red radishes, sliced into thin rounds
- 1 cup red cabbage, thinly shredded
- 1 avocado, peeled and sliced thinly
- 2 small mangoes, diced
- ¼ cup fresh mint leaves
- 8 rice paper rolls
- 1 long red chilli, finely diced (optional)
- ¼ cup peanut butter
- ¾ tablespoon tamari
- 1 tablespoon honey
- 2 tablespoons fresh lime juice
- 2 teaspoons fresh, finely grated ginger
- 2 tablespoons water
- Prepare all ingredients as recommended
- Submerge rice paper roll sheet one at a time into a frypan full of hot water for 5 seconds
- Transfer to a plate & allow to soften for up to 1 minute
- Layer ingredients as you please onto rice paper roll sheet starting closest to you and being sure not to pack in too much
- Roll halfway, tuck in the sides and continue to roll
- Repeat the process with other sheets and serve with sauce