I love these homemade rolls, they are simple and fun to make. The recipe is a very basic and can be adapted for different dietary requirements.

SERVES 4 – 3 rolls each

Ingredients:

Protein choices –
Prawns, Chicken or Tofu

  • 12 cooked king prawns, peeled, deveined and halved lengthways OR
  • 1 Chicken breast cooked and sliced OR
  • 450g tofu (firm) sliced
  • 12 x 22cm rice paper wrappers
  • 50g dried vermicelli noodles
  • 1 large ripe avocado, halved lengthways, deseeded and thinly sliced
  • 1 Lebanese cucumber, halved lengthways, seeds removed and cut into long thin strips
  • 1 carrot, peeled and cut into matchsticks
  • 1 red capsicum, thinly sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1 cup basil (regular or Thai)

Sweet Chilli Sauce:

  • 1/2 cup rice vinegar
  • 4 tablespoon water
  • 4 tablespoon maple syrup
  • 2 tablespoon tamari or soy sauce
  • 2 cloves garlic, minced or grated
  • 2 inch knob of ginger, minced or grated
  • 2 teaspoon chilli flakes, or to taste
  • juice of 2 limes

OR Peanut Sauce:

  • 1/2 cup nut butter (peanut or almond butter)
  • 4 tablespoon pure maple syrup
  • 4 tablespoon water
  • 2 tablespoon tamari or soy sauce
  • 2 inch knob of ginger, minced or grated
  • juice of 2 lime
  • 2 – 4 tablespoon rice vinegar (optional)
  • 2 teaspoon chilli flakes (optional)

Method:

Dipping sauces: Mix your dipping sauce together first, let set so the flavours can mingle. It will taste much different after a few minutes. Taste for flavour before serving.

Place noodles into a heatproof bowl. Cover with boiling water. Set aside to soak for 2-3 minutes until tender. Refresh in cold water. Drain well and using scissors, roughly chop. Set aside.

Fill a large bowl with warm water. Depending on the size of your sheets you can use a shallow dish or large bowl.

Preparing one roll at a time, dip the rice paper in the warm water for just 2 – 3 seconds, it should be stiff, and will soften as you begin to work. On a non-porous work surface, lay the rice paper sheet and layer the ingredients on the edge closest to you at the ⅓ mark. Scatter a few coriander and basil leaves in the centre. Top with 2 prawn halves (or other protein), mint leaves, avocado, cucumber, carrot, capsicum, cabbage and noodles (really any way you want to layer is fine).

Tuck & roll: After layering the ingredients, ‘tuck and roll’ the edge closest to you, by bringing the edge up and over the fresh veggie mound. Gently but firmly, tuck it under and roll away from you. At the ⅔ mark, fold the ends up onto the roll, and continue rolling tucking them under until the roll is finished.

Place onto a plate, cover with damp paper towel. Repeat using remaining ingredients to make 12 rolls.

Serve with your choice of dipping sauce – Sweet Chilli or Peanut Sauce.

TIP:

Don’t over soak the rice paper. The paper only needs to be dipped for 2 – 3 seconds. It will be slightly stiff, however will soften as you begin working and rolling. If it’s dipped too long it will become hard to work with.

Storage:
Leftover rolls can be stored in the refrigerator for up to 3 days in a covered container and the dressing will last 5 – 6 days. To keep the rolls from sticking together, place a piece of parchment paper between the rolls.

Did you make this recipe?

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