Rice Paper & Raw Veg Spring Rolls

These rolls are jammed packed with vitamins, raw, and bursting with flavour, like really. Don’t be put off by the seemingly extensive list of ingredients, most are used to make a dressing and the rest are the raw veggies and noodles. Measurements are also a rough guide and really depend on your preferred tastes.

You can also use any veggies you have to hand. I’ve listed what I usually use as a guide, but a bit of free styling is always fun. Quantities are also dependant on how many you want. I usually make a big batch of filling which makes a good amount of extra for a nice salad for lunch the next day.

Ingredients

  1. Rice papers (best bet for these is online or a local Chinese supermarket)
  2. Vermicelli Rice Noodles
  3. Carrots, Cabbage, Radishes, Courgette
  4. Bunch of coriander
  5. 1 garlic clove
  6. Large chunk of ginger (I like lots)
  7. 2tbsp Sesame seeds 1tbsp Toasted Sesame oil
  8. 2tbsp Soy sauce
  9. Juice of a Lemon
  10. Splash rice wine vinegar
  11. Splash of honey

Construction: Grate all your veggies, ginger and garlic into a big bowl and put to one side. Pour some hot water over your rice noodles and also leave. Either with a blender or  fork mix together the soy sauce, sesame seeds, lemon juice, honey, rice wine and chopped up coriander. Drain the noddles, which if soaked for 5-10 minutes should be cooked through. Chop them into smaller pieces, which I usually do randomly with scissors and stir into the grated veggies. Pour the dressing over the veggie mixture and stir in. If it seems a little dry add some more soy sauce.  Like all things, alter taste to suit your palette. There really is no right and wrong. If you like things really garlicky, then go on, whack it in! Now comes the fun bit, the rolling, rolling, rolling… Rice papers tell you on the pack what to do, but generally soak them in water until they soften and dry off with some kitchen paper. Place flat, put some filling in and roll as tight as you can.  Either a monkeyboy or swizzle chops version works. Chop in half and serve with some soy or sweet chilli dipping sauce. If you can’t manage to eat them all, unlikely, they do store well in the fridge for a few days.

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