I just love the crispy fresh crunch of these rolls, especially when dipped into this tasty spicy sauce. Enjoy!
Serves
1
Prep time
8 Minutes
Cooking time
Nil
Ingredients
- 2-4 rice paper wrappers
- 1 celery stick, julienned
- 1 cheek of red capsicum, julienned
- 2-4 baby asparagus
- ½ carrot, julienned
- ½ avocado, sliced
- 1 slice of raw beetroot, julienned
- 2 green shallots
- Shredded red cabbage
- Fresh herbs
Dipping sauce:
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- ½ red chilli, chopped
- 1 teaspoon gluten-free soy sauce
- 2 teaspoons peanut butter
- 2 teaspoons maple syrup
- 1-2 tablespoons lime juice
Method
- Make the dipping sauce:
- Blend all the ingredients together and place into a small bowl
- Cut the vegetables into thin julienne sticks
- Soak the rice paper wrapper (one at a time) in a flat bowl of warm water, until it softens
- Gently place the wrapper onto a wet board or plate (if the wrapper tears use two sheets)
- Place the vegetables and herbs evenly in the middle of the wrap lengthways to make a long roll
- Gently wrap the vegetables by folding the ends in and then roll them up as tightly as possible
- Repeat with the remaining wraps and vegetables
- Cut the rolls in half and place cut-side up into a serving bowl
- Serve and Enjoy!
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