Recipes

Easy Vegetarian Rice Paper Rolls

Posted by The Mindful Nomnivore on

These vegetarian rice paper rolls are the perfect summer food. These beauties are fresh and nutritious , but also a breeze to make and customizable to fit your own personal tastes! Paired with a bold, flavourful Asian-style dipping sauce, these rolls will be your new favourite appetizer. For those that want a protein boost, extra firm tofu, seared tempeh (fermented soy cake) or shrimp (for non-vegetarians) also work well in this recipe.

Easy Vegetarian Rice Paper Rolls

  • Servings: 16 rolls
  • Difficulty: Easy
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EQUIPMENT: Large cutting board, chef knife, peeler, grater, kettle, bowls, plate, 2 ramekins, fork, kitchen scissors.

INGREDIENTS

FILLINGS

  • 4 cucumber, mini, washed and cut into ¼ inch rounds
  • 4 carrots, washed, peeled and shredded
  • ½ cup (125 mL) peanuts, roasted, salted and crushed (optional)
  • 16 spearmint leaves, fresh, medium to large

NOODLES

  • 8 cups (2 L) water
  • 115 g vermicelli noodles, thin

NOODLE DRESSING

  • 1 tbsp (15 mL) soy sauce, light
  • 1 tbsp (15 mL) hoisin sauce
  • 2 tsp (10 mL) sesame oil
  • Juice of half a lime, fresh
  • 2 tbsp (30 mL) water
  • 16 pcs rice paper wrappers

DIPPNG SAUCE

  • 1 tbsp (15 mL) sesame oil
  • 3 tbsp (45 mL) soy sauce, light
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) hoisin sauce

DIRECTIONS

1. Prepare filling components and set aside.

2. In a kettle, bring 2L of water up to a boil, approximately 5 minutes.

3. Place vermicelli noodles in a deep heat proof bowl and cover with the hot water. Place a plate over the bowl and let soak for 5 minutes. Set aside.

4. Meanwhile, in a ramekin mix together soy sauce, hoisin sauce, sesame oil, lime juice and water.

5. Scoop out the vermicelli noodles, being sure to reserve the hot water. Transfer the vermicelli to another bowl and pour in the dressing, stirring until well combined. Set aside.

6. Use the bowl of hot water to soften the rice paper wrappers. Let each part of the wrapper soak for 10 to 15 seconds until translucent and pliable.

7. For each roll, lay the wrapper on a clean cutting board. In the center of the wrapper, place cucumber (4 to 5 slices), carrots (1 tbsp), peanuts (1 tsp), spearmint (1 leaf) and approximately 30g of vermicelli noodles. Using a fork, portion the vermicelli by twirling the noodles around the fork 2 times and cut with clean kitchen scissors.

8. To wrap, fold the left and right sides of the rice paper inwards. Then take the bottom of the rice paper over the filling, being sure to tightly tuck everything in. Repeat with the top of the rice paper.

9. Once all the rolls have been assembled, combine all dipping sauce ingredients in a ramekin and stir well to combine.

10. Serve immediately with the dipping sauce and enjoy.

TIPS:
1. For those who have peanut allergies, sunflower seeds or crushed roasted soybeans can be used instead.

2. Left over rolls can be kept in the fridge for up to 1 day, covered with a damp cloth. Be sure to store rolls in flat layers as the rice paper tends to stick together, or use parchment between rolls and layers.

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