Vegetable Rice Paper Rolls
How To Make Vegetable Rice Paper Rolls - Perfect for a light lunch or sharing platter they are fresh, versatile and full of goodness.
Servings: 8 Rolls
Calories: 97kcal
Ingredients
- 8 Rice Paper Sheets
- 1 Carrot peeled, cut into thin sticks
- 1 Cucumber cut into thin sticks
- 1 Avocado cut into slices
- 100 g Bean sprouts/ mung beans
- Small bunch fresh coriander (cilantro) roughly chopped
Nahm Jim Dipping Sauce
- 1.5 Red Thai Chillis (or a red chilli) Deseeded, rough chopped
- 3 cloves Garlic Peeled
- ½ bunch Fresh coriander (Cilantro)
- 2 Lemons Juice only
- 1 tablespoon Palm sugar
- 2 teaspoon Fish sauce
Instructions
Rice Paper Rolls
- Prepare your filling ingredients.
- To make the rice paper rolls, fill a large bowl with warm water.
- Add 1 sheet of the rice paper to the bowl of water and allow it to soften, this will take 30 - 60 seconds. (See note 1)
- Remove the sheet from the bowl and drain off any excess water, place onto a damp work surface.
- Arrange the cut carrot, cucumber, avocado, bean sprouts and coriander along the edge of the sheet.
- Fold the edge until the ingredients are covered, adjust enough to tuck the ingredients in with the edge of the sheet.
- Fold in each side of the sheet.
- Roll up, keeping it tight but work gently to avoid tearing the sheet.
- Cut in half or leave whole to serve.
Nahm Jim Dipping Sauce
- Grab your pestle and mortar and add the garlic, chilli, coriander and pound to a paste. (You can also use a mini chopper)
- Add the sugar and pound into mix. Then add the lemon juice and mix well.
- Use the fish sauce to season to taste. (See note 2)
- Once finished store in an air tight container in the fridge, until ready to serve. It will stay fresh for up to 2 days.
Notes
Note 1 - Soak time may vary depending on the brand of rice paper rolls, so check the instructions.
Note 2 - You want to find a balance of sweet, sour, spicy and salty. Fish sauce can be quite overpowering so add slowly and taste as you go.