Rainbow vegetable rice paper rolls are an easy, affordable and exotic addition to any main meal. I adore these because they are so fresh and crisp. All that you need to jazz up a midweek meal is a carrot, a red pepper, 1/2 avocado and a side slice of red cabbage.
I make these when I have bits and pieces lying around. Rainbow vegetable rice paper rolls are excellent whenever your cupboards are looking a bit bare. I buy the same amounts of fruits and vegetables each week. I do this so that there is never any wastage. Everything is used up and consumed. I like to try new things and mix up my regular eating habits. I think that this is really important when you follow a healthy lifestyle. Don’t get bored or stuck in a rut, find new ways of appropriating the old. Rainbow rice paper rolls are a nice way to bring a bit of heat to a lovely raw winter salad.
Involve your friends and family and really knock some amount of rainbow rice paper rolls out. Rice paper rolls are a bit tricky to begin with, but just think of it as wrapping a present! I use red pepper, carrot and red cabbage because they are crunchy, nutritious and a great medley. I add avocado to soften the three vegetables. The avocado combines the mixture making it a little more sturdy. I also add a few sprigs of coriander because it’s gorgeous; also if you do not have a dip for the rolls the coriander is an intense flavour that works so well and pops in your mouth. Rainbow rice rolls are dairy free, vegan and gluten free yeah!
To make rainbow vegetable rice rolls you will need 10 rice paper rolls, 1 packet rice noodles, 1 red pepper, 1 large carrot, 1/2 avocado, 1 side slice red cabbage, few sprigs of coriander.
-Wash all of the vegetables.
-Peel the carrot.
-Remove the avocado flesh from the skin.
-Thinly slice the carrot, red pepper, red cabbage and avocado.
-Boil the kettle.
-Once the kettle is boiled pour the water into a saucepan.
-Add the rice noodles to the hot water and cover for 5 minutes. You do not need to cook them because they are soft enough.
-Once the noodles are steamed remove them from the water.
-In the same pan add a rice paper sheet.
-Leave it for about a minute, until it is completely transparent and malleable.
-Transfer it from the pan to a dish cloth. This will soak up any excess moisture.
-At the bottom of the rice sheet add a few noodles, a couple of slices of carrot, red pepper, red cabbage and avocado.
-Depending of the size of your rice paper rolls depends on how much filling you want to add. As mine are small I literally add three slices of each vegetable. I know that it doesn’t seem like a lot but if you put too much in it becomes impossible to roll the sheets.
-Add a couple of sprigs of coriander to the mix.
-Take the bottom of the roll and pull it up and over the filling.
-Pull in the sides and wrap them onto the filling.
-Now roll the paper up towards the top of the cloth. Stop before you hit the top and pull the top of the rice sheet to the middle of the roll.
-Viola! One rice paper roll ready and raring to go. You just need to do this 9 more times and you will have enough for two.
-Serve the rainbow rice paper rolls up straight away. They go so well with a salad and no fat crispy potatoes!
- 10 rice paper rolls
- 1 packet rice noodles
- 1 red pepper
- 1 large carrot
- ½ avocado
- 1 side slice red cabbage
- A few sprigs of coriander
- Wash all of the vegetables.
- Peel the carrot.
- Remove the avocado flesh from the skin.
- Thinly slice the carrot, red pepper, red cabbage and avocado.
- Boil the kettle.
- Once the kettle is boiled pour the water into a saucepan.
- Add the rice noodles to the hot water and cover for 5 minutes. You do not need to cook them because they are soft enough.
- Once the noodles are steamed remove them from the water.
- In the same pan add a rice paper sheet.
- Leave it for about a minute, until it is completely transparent and malleable.
- Transfer it from the pan to a dish cloth. This will soak up any excess moisture.
- At the bottom of the rice sheet add a few noodles, a couple of slices of carrot, red pepper, red cabbage and avocado.
- Depending of the size of your rice paper rolls depends on how much filling you want to add. As mine are small I literally add three slices of each vegetable. I know that it doesn’t seem like a lot but if you put too much in it becomes impossible to roll the sheets.
- Add a couple of sprigs of coriander to the mix.
- Take the bottom of the roll and pull it up and over the filling.
- Pull in the sides and wrap them onto the filling.
- Now roll the paper up towards the top of the cloth. Stop before you hit the top and pull the top of the rice sheet to the middle of the roll.
- Viola! One rice paper roll ready and raring to go. You just need to do this 9 more times and you will have enough for two.
- Serve the rainbow rice paper rolls up straight away. They go so well with a salad and no fat crispy potatoes!