Rainbow Rice Paper Rolls Recipes

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RAINBOW RICE PAPER ROLLS



Rainbow Rice Paper Rolls image

I love rice paper rolls for a fresh and colourful meal. This one combines sushi rice with mango, avocado, purple cabbage, carrot, and green beans. Eating clean never tasted so good.

Provided by Hannah Sunderani

Categories     Appetizer     Main Dish

Time 55m

Number Of Ingredients 15

1 cup sushi rice
2 cups filtered water
pinch salt
10 rice paper sheets
1 cup purple cabbage (shredded)
1 mango (sliced)
1 avocado (sliced)
1 carrot (peeled and grated)
1 cup green beans (ends removed)
1/2 cup cilantro (finely chopped)
1/4 cup tahini
1 tbsp tamari
1 lime (juiced)
pinch sea salt
2 tbsp filtered water (plus more if desired)

Steps:

  • In a pot add 1 cup sushi rice to 2 cups filtered water. Add a pinch of salt and bring to a boil. Cover with lid and let simmer for 15 minutes, or until cooked. Fluff with a wooden spoon. Cover rice with a kitchen towel and let sit for 10-15 minutes. Optional to scoop the rice into a wide bowl to help cool (keep covered with towel).
  • Prepare veg in separate bowls and keep close by. Fill a rimmed plate with warm water and submerge the rice paper sheet for 3-5 seconds. Transfer to work surface and fill the centre with the sushi rice, cabbage, mango, avocado, carrot, green beans and cilantro. (Don't overstuff or it will be difficult to roll). Tuck in the sides of the rice paper and roll away from your body to form a burrito shape. Continue this step until you've used all the rice sheets and veg.
  • Make the dip by combining the tahini, tamari, lime juice and salt in a bowl. Add splashes of water to thin (I used about 2 tbsp). Serve with rice paper rolls.

Nutrition Facts : Calories 216 kcal, Carbohydrate 35 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 225 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

RAINBOW RICE PAPER ROLLS



Rainbow rice paper rolls image

Escape from a lunchtime sandwich rut with these rice paper rolls. Red cabbage and radishes add a lovely pop of colour, or try iceberg or Little Gem lettuce

Provided by Cassie Best

Categories     Lunch

Time 40m

Yield Makes 12

Number Of Ingredients 14

50g fine vermicelli rice noodles
12 rice paper wraps
handful of mint or coriander leaves, or snipped chives (or a mixture)
200g cooked prawns , or cooked and shredded chicken
¼ cucumber , trimmed and finely sliced into matchsticks
1 carrot , trimmed and finely sliced into matchsticks
40g red cabbage , very finely sliced
small handful of radishes , trimmed and thinly sliced
½ mango , stoned, halved and finely sliced
2 tbsp sweet chilli sauce
1 tbsp tahini
1 tbsp low-salt soy sauce
1 tsp sesame oil , plus extra for drizzling
½ lime , juiced

Steps:

  • Soak the noodles in boiling water from the kettle, following pack instructions. Drain and rinse under cold running water to cool, then toss in a little sesame oil to stop them sticking together.
  • Next, make the dipping sauce by mixing all the ingredients together. Set aside.
  • Fill a wide, shallow dish a few centimetres deep with warm water. Working with one rice paper wrap at a time, soak it for a few seconds until it's flexible, then lay it on a chopping board. Scatter some of the herbs down the centre, then top with a couple of prawns or a little bit of chicken, then some veg pieces and mango, and a small bundle of noodles. Try to keep the fillings in the centre, and don't overfill. Tuck the ends of the wrap over the ingredients to slightly enclose them, then roll up from the sides, keeping everything as tight as you can. Put the finished rolls on a plate covered with a damp sheet of kitchen paper until you're finished assembling all the rolls. Will keep in the fridge for up to 24 hrs. Serve with the sesame dipping sauce.

Nutrition Facts : Calories 85 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

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