The Sol Journal

Rice Paper Rolls

recipes

Rice Paper Rolls

14 July, 2022

When it comes to pre or post cleanse meal options, rice paper rolls are a winning recipe.

Serves: 2
Time: 20 minutes

When it comes to pre or post cleanse meal options, rice paper rolls are a winning recipe. One of the most important factors we should consider around building a healthy, wholefoods diet is aiming to get more variety of plants (aka vegetables) into our diet. Rice paper rolls are versatile, fresh, healthy and oh so simple to make. Be creative with your vegetables and herb choices to bring different flavour combinations to your dish – the peanut sauce is a must-have (so delicious), but we know that not everyone is great on peanuts so swap this for tahini instead!

Ingredients

Rice paper rolls

4 sheets of rice paper
1 cup butter lettuce (or any leafy green variety)
1 carrot peeled and cut into matchsticks
1 medium cucumber thinly slices
½ red capsicum thinly sliced
½ avocado (portioned across rice paper rolls)
¼ cup fresh mint
Sesame seeds to top (optional)
Optional: Lean protein such as chicken, fish, or tofu

Peanut sauce

¼ cup smooth peanut butter (swap for tahini if necessary)
1 tbsp honey or maple syrup
2 tbsp tamari
1 tbsp sesame oil
2 tbsps of water (as needed)

Method

  1. Prepare all of your vegetable ingredients.
  2. Fill a shallow pan or bowl with an inch of water.
  3. Place one rice paper in the water and let it rest for about 20 seconds, or until the sheet is pliable (not floppy). Carefully lay it on a clean flat surface such as a chopping board or plate.
  4. Cover the lower third of the paper with a few pieces of butter lettuce, followed by the rest of your salad ingredients. Top with avocado and mint.
  5. Fold the lower edge up over the fillings, rolling upward just until the filling is enclosed. Fold over the short sides like you would to make a burrito. Roll up the entire rice paper roll, ensuring it is as compact as possible. Chop in half and set aside.
  6. Continue with the rest of your rice paper rolls, using all ingredients up.
  7. To make the peanut dipping sauce: In a small bowl, whisk together the peanut butter, tamari, maple syrup and sesame oil. Whisk in 2 to 3 tablespoons of water, as needed to make a super creamy sauce. You want it to be easy enough to dip, but not too watery.
  8. Serve the spring rolls with peanut sauce on the side, topped with sesame seeds.