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Rice paper rolls with sesame and soy dipping sauce
Course
Lunch
Cuisine
Asian
Keyword
Gluten Free
Ingredients
1
avocado peeled and sliced
1
cucumber
cut into thin strips
1
small red capsicum
thinly sliced
1
medium carrot
julienne
1/3
cup
fresh mint leaves
1/2
cup
fresh coriander leaves
1
lime
juiced
6
x 22cm rice paper rounds
For Sesame and soy sauce
¼
cup
soy sauce
reduced salt
½
cup
plum sauce
2
tbsp.
Chinese sherry or cooking wine
1
tbsp
brown sugar
1
tsp.
crushed or grated ginger
1
tbsp
sesame seeds
1
tbsp
lime juice
Instructions
Dip a rice paper sheet in lukewarm water for 10 seconds, then place the sheet on a wet tea towel.
Divide each shredded vegetable into 6 parts.
Place a mint leaf with shiny side down in the middle of rice paper and neatly top with one portion of each vegetable.
Fold in the two sides of the rice paper sheet such that the edges overlap each other by half an inch.
Arrange a coriander sprig and another mint leaf on the top to garnish.
Roll up the sheet firmly and neatly to enclose the vegetables.
Repeat with remaining 5 sheets of rice-paper and the filling. Serve with sesame and soy dipping sauce.
For the dipping sauce
Place all ingredients in a bowl, stir well and set aside.