Vegetable rice paper rolls with light satay sauce
Using delicious and healthy ingredients, here’s how to make veggie rice paper rolls with a low-fat satay sauce.
- 1/2 cup dry rice vermicelli noodle
- 4 spring onion (finely chopped)
- 1 carrot (large, grated)
- 1 cup white cabbage (finely shredded)
- 1 capsicum (medium, finely sliced)
- 1 cup spinach (shredded)
- 16 rice paper sheets
- 2 tbs light peanut butter
- 2 tbs soy sauce
- 1/4 cup light coconut milk
- 1 1/2 tsp caster sugar
Cover rice vermicelli noodles with boiling water and allow to soften for 5 minutes. Drain.
Lay out all the salad vegetables in a production line so they’re ready to go. Place a rice paper sheet into a bowl of cold water and leave for about 30 seconds until it’s softened. Carefully lift rice paper rolls out of the water and place on damp absorbent paper.
Add vegetables to the middle of the rice paper roll. Fold up the top and bottom sides over the filling and gently roll the mixture until enclosed.
Place each roll on a plate under damp absorbent paper and make the rest of the rice paper rolls.
Make the satay sauce by placing everything in the food processor and blitzing until combined.
Serve rice paper rolls with the satay sauce as a side dip.
- It’s best to make the rice paper rolls one at a time to ensure the rice paper doesn’t dry out too much.
- If you aren’t serving these right away, place them in the fridge under damp paper in an airtight container until you’re ready to eat them. They will keep in the fridge for up to a day like this.
- This recipe was created by Jay Rogers for Kidspot.