Rice Paper Rolls
Learn to prepare these rice paper rolls using simple ingredients. Ready in just 10 minutes, they are easy to make, healthy and so easy to customize!
Ingredients
- 4 sheets Rice Paper
- 1 large Carrot Julienned
- 1 small Cucumber Julienned
- 1/2 large Avocado cut into slices
- 1 bunch Thai Basil
- 2 ounces Tofu cut into strips (we use Satay flavored Tofu)
- 1/2 cup salad greens
- 1 Red Chilli de-seeded and cut into thin strips
Instructions
- Prepare a large bowl of hot water to soften rice paper in.
- Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits.
- Place a small bed of salad leaves in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
- Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
- Serve with hoisin peanut sauce at the side. Rice paper rolls are best eaten fresh.
Notes
TO STORE: Place leftovers in an airtight container to refrigerate for up to 1-2 days.
TO FREEZE: In a freezer-safe container or zip-lock bags, these can be frozen for up to 3 months.
Nutrition
Serving: 1rice paper rollCalories: 144kcalCarbohydrates: 23gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 92mgPotassium: 295mgFiber: 4gSugar: 3gVitamin A: 3343IUVitamin C: 25mgCalcium: 52mgIron: 2mg
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