Rice paper rolls make a great alternative to a bread based wrap or sandwich at lunch time. They are naturally gluten free and you can fill them with a huge variety of ingredients. By adding some sliced chicken breast, salmon or prawns they can make a more substantial and satisfying lunch. If you’re trying to increase the raw food in your diet and you’re sick of salad, these are the perfect alternative. For a lower carb option you can leave out the noodles and add more veggies or protein.
50g bean sprouts
1 cup of shiitake mushrooms chopped finely
1 carrot peeled & grated
120g vermicelli rice noodles, cooked and rinsed in plenty of cold water (or use slim pasta)
4 tablespoons coriander, roughly chopped
4 tablespoons mint leaves, roughly chopped
1 tablespoons fish sauce (or extra tamari)
1 tablespoons sesame oil
1 tablespoons soy sauce or tamari (wheat free soy sauce)
Juice from 1 lime
1 tablespoons lime rind, (can substitute lemon)
1 tablespoon cashew, roughly chopped (optional)
10 dried rice paper sheets (available from Asian food shops and many supermarkets)
Combine all the liquid ingredients in a large bowl and stir. Now add all the solid ingredients and let stand or refrigerate for 20 minutes.
Dip rice paper in luke warm water for a few seconds. Shake off excess water & allow it to soften.
Place a little of the mixture in the middle of each rice paper & fold in half then fold the sides over and roll closed. Repeat for all the rolls.
If you are making these in advance then combine the liquid ingredients and put in a little sauce pot to dip the rolls in when eating. If you aren’t eating them straight away keep them covered to prevent the wrap drying out.