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Categories:Viewed: 45 - Published at: 2 years ago
Ingredients
- 30 sheets rice paper
- 100 g snow peas, finely sliced lengthways
- 2 medium carrots, grated
- 1/4 green cabbage, finely shredded
- 30 leaves coriander (cilantro)
- 1 1 tablespoon tamari or 1 tablespoon soy sauce
- 100 g bean sprouts
- 8 green onions
- 1/2 red capsicum, finely sliced (sweet bell pepper)
- 30 sheets rice paper
- 1 lemon, juice of
Method
- Prepare veges.
- Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
- Soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a damp tea towel to continue softening. When they are fully soft and pliable they are ready to use.
- Using one softened rice paper sheet at a time. Place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) It's better to under rather than over fill the rolls as they can become difficult to roll.
- Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used. You can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.
- Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. I like to use asian style sweet chilli sauce.
