Recipe: Vegetable rice-paper rolls
2
Everyone loves to wrap and roll, making this family favourite a real hands-on effort that's ideal for light meals, lunches and snacks.
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- Recipe: Vegetable rice-paper rolls
Ingredients:
- 85g (3oz) rice vermicelli
- 4 tsp salt-reduced soy sauce
- 1 tsp freshly sqeezed lemon juice
- 12 x 22cm (81/2in) round rice-paper wrappers .
- 1 small Lebanese cucumber, halved and each half cut into 12 thin wedges
- 1 carrot, peeled, cut into thin matchsticks
- 1 red capsicum, deseeded, cut into thin strips
- 1 cup (70g/21/2oz) bean sprouts
- 1 small bunch mint or coriander (cilantro), leaves picked (optional)
- salt-reduced soy sauce and/or sweet chilli sauce, to serve
Method:
- Place the vermicelli in a medium-sized heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes or until the noodles are tender. Drain well and return noodles to the bowl. Combine the soy sauce and lemon juice, add to the noodles and toss to combine. Set aside to cool.
- Fill a large bowl with very warm water and dip a rice-paper wrapper into the water until pliable but not too soft (10–30 seconds, depending on the brand of the wrappers and the heat of the water). Remove the wrapper from the water and place on a double-thickness of paper towel.
- Place a little of the vermicelli across the centre of the wrapper, leaving about 2cm (3/4in) at each end. Top with 2 wedges of cucumber, a little carrot, capsicum and bean sprouts, and a few mint or coriander leaves (if using). Fold in the ends of the wrapper and then roll up tightly to enclose the filling. Place on a plate and cover with damp paper towel. Repeat with remaining wrappers and filling ingredients. Serve cut in half with soy sauce and/or sweet chilli sauce (or a combination of both).
Variations
Rice-paper rolls don't have to be vegetarian. Try adding chicken or beef. Here's what you need to make 12 rolls.
Chicken and vegetable
Carbohydrate 15g per serve
- 1 skinless chicken breast, poached or roasted (or leftover barbecued chicken with no stuffing)
- Use 2 forks or your fingers to shred the chicken and add a little to each roll before wrapping up.
Beef and vegetable
Carbohydrate 15g per serve
- 2 small (about 175g/6oz each) New York cut (boneless sirloin) steaks
- Chargrill the steaks over a medium–high heat until cooked to your liking. Rest for 10 minutes. Cut into thin slices across the grain and add a few pieces to each roll before wrapping up.
Cook's tips
- The rolls can be made the day before and stored in the refrigerator in an airtight container lined with damp paper towel. Cover the rolls with more damp paper towel and seal.
- For school lunches, transport in an insulated bag with an icepack.
Serves 6 (makes 12)
- Preparation time: 30 minutes
- Vegetarian and gluten-free (if using gluten-free soy and sweet chilli sauces) Carbohydrate 15g per serve
- Extract from the Low GI Family Cook Book, published by Hachette. RRP $35
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