The beauty of these summer rolls are that they are so adaptable. You can literally add any ingredient you wish to them. Other ingredients I would recommend would be tofu, peppers and lettuce for example.
- Rice noodles (fresh)
- Purple cabbage
- Spring onions
- Rice paper
- Finely slice your purple cabbage, carrots, spring onions and coriander. For maximum effect make your carrot into ribbons by using a potato peeler.
- Open your rice noodles and set them to the side ready for later.
- Now you need to boil the kettle and pour 1-2 inches of hot water into a circular dish or any dish large enough to fit your round rice paper.
- Once the water is in your dish you can begin to lower one of your rice paper sheets into the water and submerge for 5 seconds.
- Immediately place the rice paper on your plate, which should now be translucent. Don’t worry if it takes a few attempts to do this without screwing them up as you will soon master this.
- Now you’re ready to design your masterpiece by placing your chosen ingredients into your rice paper. Be careful not to overfill as you will struggle with the rolling later.
- Once filled with a pinch of everything from your ingredients list you can now begin to roll the paper.
- Start by gently taking one side and folding it into the middle, then get the opposite side and do the same so they come together.
- Now take the part closest to you and tightly but gently roll the paper in a forward motion to create the roll. Be careful not to press too tight otherwise you risk the paper breaking. However you need to roll them tight enough so the ingredients stay in place.
Pro tip: Add colourful ingredients to your rice rolls to make them a beautiful addition to any summer garden party. You can even use some vegan food colouring to separately colour your rice noodles for maximum show off effect. You could even use edible flowers to really make these rolls the centrepiece experience.
Serve these beauties with a traditional peanut dipping sauce or my fresh garlic, coriander and nut dip coming to London veganist soon…