Crunchy Vegetable Rice Paper Rolls
Try these delicious rainbow coloured vegetable rolls, jam-packed with red cabbage, carrots, ginger and more.
Feeds
8People
Preparation time
25Min.
easy
Ingredients
- For the Dressing
- 1 tsp fresh ginger root grated
- 60 ml soy sauce
- 30 ml sweet chilli sauce
- 1 tbsp Robertsons zesty lemon and herb
- 10 ml sesame oil
- For the Pickle
- 125 ml white wine vinegar
- 125 ml water
- 80 g sugar
- 1 tbsp Robertsons zesty lemon and herb
- For the Rolls
- 1 small red cabbage thinly sliced
- 1 small green cabbage thinly sliced
- 2 carrots cut into julienne
- 1 fresh red beetroot cut into julienne
- 1 fresh golden beetroot cut into julienne
- 1 red onion thinly sliced
- 8 rice paper sheets
Preparation method
- For the Pickle
- Combine all the ingredients in a saucepan over medium high heat. Bring to the boil and stir until all the sugar has dissolved.
- For the dressing
- Combine all the ingredients in a small bowl. Set aside.
- For the Rolls
- Place all the sliced vegetables in separate bowls. Divide the pickling liquid between the vegetables. Leave to pickle for at least 10 min.
- Soak a sheet of rice paper in a bowl of warm water for 15-20 seconds. Lie it flat on a clean surface. Place a small heap of each of the vegetables at the bottom of the sheet of rice paper.
- Fold the sides in over the veggies and roll the rice paper up tightly into a roll. Repeat with the rest of the rice paper sheets. Serve the spring rolls with the dipping sauce.
Nutrition
- Nut Free
- Vegetarian
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