Rice paper rolls are a fantastic healthy lunch or an impressive finger food item and can be made vegan, vegetarian as you can put whatever you like in side. Use our Vinofood Red Pepper, Chilli and Chardonnay Sauce to dip them into and wait for the explosion of flavours in your mouth.
Use your imagination to create something unique by adding different ingredients such as chicken, marinated tofu, tempeh, avocado’s, cucumber, capsicum, nuts, fresh mint. The options are limitless.
Rice Paper Rolls
- 1 packet Dried rice paper rolls
- 200 gms Fresh bean shoots
- ½ bunch Spring onions
- 1 bunch Pak choy
- 300 gms Cooked prawns
- 1 packet Dried thin rice noodles
- 1 each Carrot (grated)
- 1 cup Fresh coriander
- 330 gm Vinofood Red Pepper, Chilli & Chardonnay Sauce
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Finely chop pak choy, spring onion and coriander and mix with the bean shoots.
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Cook rice noodles according to packet.
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Finely chop prawns.
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Set up an area with a bowl of cold water (or use hot water for faster softening). Soak one rice paper sheet at a time until it becomes soft and translucent. Lay flat on a paper towel and pat dry.
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Place a small amount of the noodles, vegetable mix in the middle along with the prawns, herbs and any other fillings.
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Fold the bottom of the rice paper so it just covers the vegetable mix, then fold in both sides to tuck in and seal the ends. Roll up the rice paper tightly and place on a serving plate. Continue making until you have the quantity you need.
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If you are making ahead of time for a party you can store in the fridge. Just cover with a wet paper towel so they do not dry out.
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Serve with Vinofood Red Pepper, Chilli & Chardonnay Sauce.
