Finger Foods/Snacks, Light Meals
Rice Paper Rolls
27
Jan
Jan
Light and fresh Rice Paper Rolls are a fantastic lunch, snack or even finger food. They do need to be made close to serving or kept in the fridge in an airtight container lined with damp paper towel so they don’t dry out.
I usually just make up the filling mixture and keep in the fridge and then make up the rolls fresh as I need them everyday.
Rice Paper Rolls
A light and fresh alternative lunch option
Ingredients
- 60 gm Rice Vermicilli Optional
- 8 Rice Paper Sheets
- 1 Carrot Shredded thinly or grated
- 1/4 Capsicum sliced finely or diced
- 6 Snow Peas finely sliced
- 3 Tbsp Coriander leaves chopped
- 1 Cup Lettuce finely sliced
- 100 gm Chicken cooked/bbq chopped Optional
- 1-2 Tbsp Lime juice
- 2-3 Tbsp Sweet Chilli Sauce
Instructions
- Soak noodles in boiling water to soften approximately 10 minutes, drain and chop roughly.
- Combine with remaining ingredients except rice paper sheets.
- One at a time soak rice paper briefly in water or spray with water on both sides to soften.
- Place 1 tablespoon of the filling mixture at the edge closest to you, fold the two sides in and roll up tightly for enclose the filling.
- Place on a serving plate and cover with a damp tea towel or paper towel.
- Serve with dipping a sauce: Satay, Sweet Chilli, Soy
Notes
Rice noodles and rice paper rolls are gluten free.
Chicken is optional or cooked prawns are a good substitute.
Bean shoots, mint leaves, alfalfa sprouts, cucumber, chives or spring onions would be good additions.
These are the best – yummy!!! Thanks Wendy
Thank you glad you like the recipe