Fresh Rice Paper Rolls
Fast & Plenty with Chef Cynthia Louise

Season 1: Ep3

13 mins

Enter your email to start your free trial.

Testing message will be here

No boiling hot water needed to make your rice paper soft. These incredible and filling rice paper rolls are made with whatever you have in the fridge!

Serves: 6-8

Ingredients

(use organic ingredients where possible)

1 packet rice paper rounds (22cm)

FOR THE NOODLES

Rice noodles
1 spring onion, chopped
1 tsp grated ginger
1 tbsp tamari
1 tbsp sesame seed oil
Salt, to taste
Black pepper, to taste

FOR THE FILLING

½ red bell pepper
1 carrot
1 head of lettuce
1 cucumber
1 handful mint leaves
1 handful cilantro leaves

FOR THE DRESSING

2 tbsp sesame seed oil
2 tbsp tamari
2 tbsp umeboshi plum vinegar
½ tbsp tahini
2 tbsp maple syrup
1 tbsp ginger
1 red chili

Directions

To prepare the noodles, cook your noodles following the packet instructions.
Add the spring onions, ginger, tamari, sesame seed oil, salt, and pepper to the noodles and set aside.
To assemble the rolls, fill a shallow tray with water at room temperature.
Dip a rice paper round in the tray and keep it there for 15 seconds or until soft.
Place the paper on a flat surface and add the filling ingredients to the middle of the paper.
Fold in the ends and roll up the paper firmly to enclose the filling.
Repeat the same with the remaining rice paper rounds and fillings.
To prepare the dressing, whisk together the ingredients until well combined.

Featuring: Chef Cynthia Louise

Audio Languages: English

Subtitles: English