Veggie Rice Paper Rolls
Today I was looking for a quick, healthy, no cook recipe that would use up what veg was left in the fridge before heading off on holidays tomorrow. I have been meaning to make these rice paper rolls before as I’ve had them for lunch from a nearby sushi restaurant and loved them. The are a great alternative to heavier wheat wraps and full of crunch and healthy vegetables. The rice paper can be found in most health food stores and even some supermarkets. You can really use any veg you want and it’s always good to add some protein such as prawns but here is what I used to make them today.
Ingredients: (Makes 1 roll)
- 1 sheets of rice pap
- 1/4 avocado sliced into strips
- 1/4 bell pepper sliced into strips
- 2 inches cucumber, sliced into long strips
- 2 inches of carrot, sliced into long strips
- Pinch of Alfalfa sprouts
- Thinly slice all the vegetables.
- Soak one piece of rice paper in warm water in a large baking dish until soft and pliable for about 5-10 seconds.
- Lift paper out of the water carefully and allow excess water to drain off.
- Place the wrap on a plate and assemble the ingredients in a row along the centre leaving about an inch at both ends. The paper starts to get sticky as it sits so don’t take too long doing this part.
- Roll rice paper like a wrap folding in at both ends.
- Cut in half, serve and enjoy.
- I used some left over Tzatziki dip but these also go really well with a home-made almond dipping sauce.