Easy Vegetable Rice Paper Rolls

by Jac's Veghead (follow)
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I love rice paper rolls so much and always get them when i'm at a Vietnamese restaurant. I decided to give them a go at home and made a simple vegetable and vermicelli noodle version. They are easy and pretty quick to make. No where near as complicated as I thought they would be. Give them a go and add in tofu or your protein of choice.

Preparation Time: 15 minutes
Cooking Time: 0 minutes
Serves: 8 rolls

1 packet of rice paper roll sheets

1/2 cup each julienned carrots, red pepper and cucumber
1 avocado
1 bunch fresh coriander
1 bunch fresh mint
100 grams vermicelli or rice noodles

1/3 cup peanut butter
1 Tbsp soy sauce
1-2 Tbsp brown sugar
1 Tbsp fresh lime juice
1/2 tsp chili garlic sauce
Hot water to thin

Cook the rice vermicelli according to packet instructions - usually about 6-8 mins - then drain and set aside to cool completely (can be done a day ahead).
Prepare your rice paper rolls. One at a time, simply dip each rice paper sheet into a bowl of warm water until they are soft but not falling apart.

Place the vegetables, noodles and herbs to one side of the rice paper sheet. your chosen fillings.
Roll the rice paper roll half way, tuck in the two ends, then roll the rest of the way up.

Continue with the rest of the rice paper rolls then make the sauce.

For the dipping sauce
Simply mix all the sauce ingredients together in a bowl. Add as much water as you need until you get your retired consistency. Adjust sugar and chilli to taste.

#rice paper rolls
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