Vegetarian Ricepaper Rolls

Name: Vegetarian Ricepaper Rolls
Prep time: 45 min
Total time: 45 min
Yield: 30 ricepaper rolls, 10-15 serving(s)
Ingredients: 30 sheets rice paper; 100 g snow peas, finely sliced lengthways; 2 medium carrots, grated; 1/4 green cabbage, finely shredded; 30 leaves coriander (cilantro); 1 tablespoon tamari or 1 tablespoon soy sauce; 100 g bean sprouts; 8 green onions; 1/2 red capsicum, finely sliced (sweet bell pepper); 30 sheets rice paper; 1 lemon, juice of

Submitted by Jubes

"This is a vegetarian version of ricepaper rolls. Serve with you rfavourite asian sweet chilli or other sauce. Makes approx 30 rolls You can add cooked chicken or prawns/shrimp if you wish. You can also add in cooked and drained rice vermicelli noodles if desired. For gluten-free check your fish sauce and dipping sauce are gluten-free suitable"

Download

photo by Rita1652

Ready In:: 45mins
Ingredients:: 11
Yields:: 30 ricepaper rolls
Serves:: 10-15

ingredients

30 sheets rice paper
100 g snow peas, finely sliced lengthways
2 medium carrots, grated
¹⁄₄ green cabbage, finely shredded
30 leaves coriander (cilantro)
1 1 tablespoon tamari or 1 tablespoon soy sauce
100 g bean sprouts
8 green onions
¹⁄₂ red capsicum, finely sliced (sweet bell pepper)
30 sheets rice paper
1 lemon, juice of

directions

Prepare veges.
Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
Soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a damp tea towel to continue softening. When they are fully soft and pliable they are ready to use.
Using one softened rice paper sheet at a time. Place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) It's better to under rather than over fill the rolls as they can become difficult to roll.
Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used. You can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.
Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. I like to use asian style sweet chilli sauce.

Questions & Replies

Got a question? Share it with the community!

Reviews

Love, Love, Love these! I have made them twice now! The only thing I left out was the coriander....It's not a favourite here. The second time I cheated and use "Rainbow Mix" from the supermarket, its a salad mix cut up into very thin matchsticks, I just added some of the other vegetables mentioned in the recipe and they were just as wonderful! Next time, which is tonight, I am adding chicken! Thanks Jubes, fantastic recipe, we all love here.... and so healthy!

Tisme
Fun to make and even more fun to eat these lite healthy veggie treats. Made with cilantro, basil and mint. Using low sodium soy. I marinaded both the sprouts and red cabbage. Thanks! Made for ZWT 6

Rita1652
I didn't measure the veggies, simply cut enough to make 6 rolls. The rolls were colorful & easily assembled after all of the cutting was done. I liked that the veggies were flavored inside the rolls with fish sauce & lemon. Thank you for sharing the recipe! Made for ZWT6~ Asia.

Susie D
Delicious. I added a little cooked chicken tenderloin and served with sweet chilli dipping sauce. Great taste and most enjoyable. Made for Aussie / Kiwi Swap #34. Nov 09

Kiwi Kathy
Ricepaper rolls are one of our favourites and this was no exception. I did add prawns so goodbye vegetarian :). The marinated cabbage was great and we loved the crunch from the shredded snow peas. Very colourful and healthy recipe, thanks Jubes.

Fairy Nuff