lunch · vegetarian · vegan · dairy-free
Crunchy rice paper rolls
Fresh rolls packed with rice vermicelli, crunchy carrot and cucumber, and mint, with a quick peanut dipping sauce.
- Time
- 30min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and peanuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Clear a work surface and set a tray nearby for the finished rolls. Keep unused wrappers covered so they do not dry out.
-
2
Cook the rice vermicelli, rinse it under cold water, and drain.
-
3
Cut the carrot and cucumber into thin sticks.
-
4
Dip one rice paper wrapper at a time in warm water until it turns pliable.
-
5
Place some noodles, carrot, cucumber and mint on the wrapper, fold in the sides, and roll it up snugly.
-
6
Whisk the peanut butter with the soy sauce and water until smooth, and serve it for dipping.
