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Rice paper rolls are the forgotten sibling of sushi in my opinion. These rolls are an excellent way of eating an abundance of seasonal produce in bite size portions. Easy to prepare. Easy to transport. Convenient and nutritious. All big ticks from this nutritionist!
However, you’ve got to move quickly though, they can be come super sticky if you don’t hustle with your preparation. If you’re planning on making ahead and saving for later; my advice would be to wrap them individually in some bees wax wrap or similar. That way they don’t stick together and fall apart when you’re trying to eat them.
They’re named rainbow rice paper rolls because they contain nearly every colour of the rainbow. I have one hard rule with my nutrition clients: eat the rainbow. The different colours of the food you consume provides different nutrients. If you’re eating the rainbow daily, you’re ensuring you’re consuming maximum amount of nutrients in your meal.
Rainbow Rice Paper Rolls (makes 6)
Ingredients
1 carrot
1 cucumber
1 red capsicum
1½ cups purple cabbage
1cup snow pea sprouts
leaves from 2 sprigs of mint
rice paper
¼ cup sweet chilli sauce
water
Directions
- Prepare all of your ingredients before even opening the rice paper.
- Once you’re ready to roll, fill a bowl or plate with warm water and dip the rice paper in it for 30secs until it because soft.
- Place rice paper flat on a wet chopping board or tea towel
- Place all ingredients 1/3 of the way up from the bottom.
- Roll, tucking in the two sides half way through.
- Place on a plate, and repeat until you’ve used all of your ingredients
- Pour some sweet chilli dipping sauce in a bowl to serve.
Tips:
- Add a serve of protein. Keep it vegetarian by adding tofu or tempeh. Or add some meat, such as shredded chicken.