Ingredients for Vegetable Rice Paper Rolls
- Vermicelli
- Cabbage
- Carrot
- Coriander
- Spring Onion
- Rice Vinegar
- Water
- Caster Sugar
- Salt
- Garlic Clove
- Rice Paper
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How to Make Vegetable Rice Paper Rolls
- Prepare all your vegetables: thinly slice the carrots, cucumber, and bell peppers; finely chop the red onion and fresh herbs.
- Lay out rice paper wrappers on a damp clean surface. (Ensure the wrappers do not stick together)
- Place approximately 1/4 cup of vermicelli noodles in the center of each wrapper. Add 2 tablespoons of mixed vegetables, ensuring they are distributed evenly.
- Gently fold in the sides of the wrapper, then tightly roll it away from you, like a burrito. (Keep the roll nice and tight)
- Repeat steps 2-3 until all the ingredients are used up. If making in advance, store the rolls in the refrigerator, wrapped in a damp cloth, to keep them fresh.
- To steam the rolls just before serving, place them in a steamer basket over simmering water. Steam for 2 minutes, or until warm and softened. This step can be skipped if you prefer to serve cold.
- Serve immediately with your favorite sweet chili sauce and Vietnamese coleslaw.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
10g
Fat
0g
Carbs
3g
