These rolls and colourful and fun to make! Super fresh and really delish with dipping sauces. Beyond the fresh and crispy ingredients, you can add leftover cooked chicken, shrimp, marinated tofu or even sliced beef to pump up the protein. Great as a snack or light lunch.
2 ounces rice vermicelli or rice noodles (2 large handfuls)
1 teaspoon toasted sesame oil (or extra-virgin olive oil or avocado oil)
1 pinch fine sea salt/kosher
1 cup lettuce greens, ribs removed
1 carrot, grated
1-2 mini cucumbers or 1/2 of an English cucumber
1 bell pepper, any colour, thinly sliced
1 apple, sliced into matchsticks
Any other veggies or leftovers you wish to include.
Handful of fresh herbs like parsley, cilantro, or mint, etc. Chopped.
8 large rice paper wrappers
Water (boiling for the noodles and room temperature for the wrappers)
MAKING THE ROLLS!
Prep all the ingredients, by chopping, slicing, grating, etc. and set aside.
Place noodles in a heat-proof bowl and cover with boiling water. Let the noodles sit, submerged per the package instructions. (Typically bout 2 minutes.) Drain the noodles well and toss with the oil and pinch of salt. Set aside.
Fill a shallow pan or dish (a 9′′ round pie plate works!) with an inch of water that is at room temperature.
Place a clean cutting board next to the dish. Have your prepared fillings within reach.
Place one rice paper in the room temperature water and let it rest for approximately 15 seconds. You're looking for a flexible wrapper that has softened. It will continue to soften once you remove it from the water. Make sure to drain all the excess water from the wrapper. Carefully lay the wrapper flat on the cutting board.
Now pick which ingredients you wish to use as filling. Lay a bit of each filling across the center of the wrap, leaving 1" from the edge.
Fold one half of the wrapper (closest to you) over the filling and tuck under the filling very gently while compacting the filling.
Fold-in the two sides (right and left) and continue rolling the wrap away from you to create an enclosed roll.
Repeat with the remaining ingredients.
If you have small rolls, you can serve them whole. For bigger rolls, cut in half. Best to eat right away. If storing, cover with damp paper-towel in a container so the rolls don't dry out. Will keep fresh for 1-2 days.
NUTTY DIP INGREDIENTS
1/3 cup creamy peanut butter (or other nut butter or seed butter)
2 tablespoons rice vinegar
2 tablespoons soy sauce or tamari (GF)
2 tablespoons maple syrup
1 tablespoons toasted sesame oil (or olive or avocado oil)
2 cloves garlic, pressed or minced juice of 1/2 lime2 - 3 tablespoons water, as needed
In a small bowl, whisk together the nut butter (or seed butter), rice vinegar, soy sauce (or tamari), maple syrup, oil, and garlic. Mix well.
Add juice of 1/2 lime. Mix again. if the dip is too thick for dipping, add a bit of water until you reach the desired consistency.
SOY/TAMARI DIP INGREDIENTS
3 tablespoons rice vinegar
1/4 cup soy sauce or tamari (GF) 1 teaspoon maple syrup
1 teaspoon toasted sesame oil (or olive or avocado oil)
1 cloves garlic, pressed or minced
1 spring onion, chopped sesame seeds
In a small bowl, whisk together rice vinegar, soy/tamari, maple syrup, oil, garlic.
Sprinkle chopped spring onion and sesame seeds on top.
About the Recipe
About Rosie's Kitchen
Rosie Coelho is Owner and Chief Creator of Deliciousness at Rosie’s Kitchen Co. As a Food Enthusiast and Certified Culinary Nutrition Expert, she loves to inspire people to connect with themselves and loved ones through food.
Rosie also shares her epicurean passion through Culinary Classes and Experiences - having people become rock stars in their own kitchens. Whether beginners or more experienced cooks, there is always something new to learn and a great way to gain kitchen confidence, while having lots of fun!