Have you ever made your own Cold Rolls? Fast, fresh and full of flavour, they’re a perfect spring lunch or dinner option. Plus they’re so versatile – you can add your favourite ingredients (or even whatever you have in your fridge)!
Cook time: 20 minutes
Makes: 12 rolls
What you’ll need
For the Rainbow Cold Rolls
-
- 12 rice paper rolls
- 100 grams vermicelli rice noodles, cooked
- Finely chopped veggies: carrot, red cabbage, yellow capsicum, cucumber
- Mint and coriander to taste
For the Peanut Dipping Sauce
- 3/4 cup peanut butter
- 1/4 cup rice wine vinegar
- 3/4 cup soy sauce
- 3 tbsp honey
- 1 1/2 tsp fresh ginger, grated (or 1/2 tsp ground)
- 2 cloves of garlic
- 3 tbsp water
How to make it
STEP 1: Prepare the wrapper – take a bowl large enough to fit a rice paper in and fill it with warm water. Take 1 rice paper wrapper and soak it in the water for about 30 seconds until it starts to feel soft. Remove from the water and place on a plate or chopping board.
STEP 2: Fill the wrapper – add noodles and veggies to the bottom third of the wrapper.
STEP 3: Roll it – fold the bottom over the fillings, fold in the sides and then roll it up tight. Practice makes perfect with this step! Repeat with remaining rice paper wrappers.
STEP 4: Make the dipping sauce – whisk all ingredients together until well blended. If your peanut butter is really thick, keep adding small amounts of water until the sauce is the consistency you like.
STEP 5: Enjoy – dip your cold rolls in your peanut dipping sauce and enjoy!