Rainbow summer rice paper rolls multiple ways

Fresh, delicious and healthy summer rainbow rice paper rolls – Sweet and savoury so perfect for a meal or dessert!

I absolutely love rice paper rolls for any meal or snack. With just a handful of veg and some noodles you can create this beautiful, delicious savoury treat or using a scrumptious coconut sticky rice with fresh fruits they are the perfect summer time dessert. Below is my recipe for both savoury and sweet.

Ingredients

Ingredients:

  • 1x Pack rice paper rolls
  • pack of vermicelli noodles
  • Thai sticky rice
  • 1 can coconut milk

For The Fillings:

Vegetables:

  • Mixed bell peppers
  • red cabbage
  • purple cauliflower
  • Carrots – mixed colours in red, orange and purple
  • Avocado
  • Lemons
  • Mini Cucumbers
  • Radish

Fruit:

  • Strawberries
  • Kiwi
  • Mango
  • Passionfruit
  • Pomegranite
  • Figs
  • Dragonfruit

Seeds/Nuts & Extras:

  • Poppy seeds
  • Sesame seeds ( white and black)
  • Chia seeds
  • Hemp seeds
  • Nigella seeds
  • Pumpkin seeds
  • Pistachio nuts
  • salted peanuts
  • Mint/ Coriander leaves
  • Alfalfa sprouts
  • Edible flowers
     vegan rainbow rice paper rolls with fruits vegetables mango sticky rice and noodles

NOTE* I really think that the choice of fruits and veggies used is entirely up to personal palettes so I’ve just given some options above for you because I love to mix and match with plenty of choice. As a general rule I tend to prepare the vegetables differently depending on what they are.

For example:

Julienne: Peppers, dragonfruit, carrots, some cross section of purple cauliflower
M
andolin: Carrots ( as small round slices and ribbons) , cucumber  ( as small round slices and ribbons), beetroot, radish
T
hinly slice: Avocado ( placed on plates with lemon juice to maintain the freshness and colour), Mango
C
ut into shapes: Avocado, Kiwi, Strawberry, carrots, beetroot, radish, strawberry ( these will be done by AlphaFoodie)

 

For The Dips:
vegan rainbow rice paper rolls with fruits vegetables mango sticky rice and noodles

Mango Sweet Chilli Dipping Sauce: (makes about 1/2 Cup sauce)

  •         1/2 cups mango chunks
  •         1-1.5 Teaspoons chili paste,  to taste
  •        1/2-1 Tablespoon sweetener such as maple syrup, agave, etc.
  •         1/3 clove garlic, minced
  •         1 Tablespoons lime juice
  •         1/4 Tablespoon coconut sugar
  •         Pinch of salt

     Garnish with Herb leaves + edible flowers (Orange) + sprinkle of chilli flakes

Peanut Ginger Dipping Sauce: 

  •        1/3 cup natural peanut butter
  •         1 Tablespoons Soy sauce
  •         1-2 Tablespoons of lime
  •         1 Tablespoons of honey
  •        1/2 Tablespoon freshly grated ginger
  •         1 Tablespoons sesame oil
  •         dash of hot water to thin, add more if needed
    Garnish with crushed peanuts (maybe flowers)

Avocado Cilantro Dipping sauce:  

  • 1/2 avocado
  • 1/4 cup plain yogurt
  • Juice of 1/2 lime
  • Small piece of jalapeno (more or less depending on how spicy you like it)
  • 1/2 garlic clove
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 1 cups cilantro (leaves +stem)
  • About 1/2 cup water to thin (or less depending on the consistency)

Garnish with slices of lime (thinly sliced), coriander, edible flowers, crushed pepper  

Note*- Any of the above dips could be used for multiple other recipes, Including my recipe for a Ricotta & Spinach Tarte Soleil 

Directions

Method:

To Make the coconut sticky rice: ( if not using a rice steamer)

I always tend to make my rice/ noodles first so they’re ready and cooled for construction. To make the noodles simply follow the instructions given on the packet ( usually a quick boil in water).

  1. Rinse the rice well and soak for at-least 1 hour before draining and rinsing again.
  2. Put the rice into a saucepan with a clear lid and add equal parts water to rice with a little extra ( e.g. 1 cup rice to 1 cup plus 3 tbsp water)
  3. Bring the pan to a simmer then turn the heat low and cook for 10 minutes without removing the lid at any point. After 10 minutes, once the water has all disappeared, allow the rice to sit for a moment till the coconut milk mix is ready.
  4. Meanwhile, while the rice is cooking – combine coconut milk, sugar and a pinch of salt into a pan and bring to simmer, stirring often then leave on a low simmer for 10 minutes.
  5. Gently fold the coconut sauce into the rice until sticky and moist.

To make the rice paper rolls:

  1.        To prepare a rice paper roll you’ll need to soften them one at a time- Dip a single rice paper wrap into a bowl of warm water for about 5 seconds and then remove it quickly while it’s ‘bendy’ but not soft and lay on flat surface. Because it will continue to absorb water outside of the bowl it will get softer, without breaking. Note= can roll them on a damp dish towel for ease (place a damp paper towel on a wooden board and do the rolling on that)
  2.      Leave about an inch space from the edges of the wrap and starting at about 1/3 into the wrap, start to layer your fillings inside ( keep in mind that whatever you place at the bottom will be what you see from the top of the roll). I tend to sprinkle my seeds etc then put my avocado, radish or strawberry/mango wider slices of fruit/veg here and then pile up other julienned fruit and veg inside, including  some micro-greens and top with some vermicelli noodles or sticky rice. *Tip= If you want more stability in your rice paper rolls then use some lettuce or cabbage
  3.      To wrap, pull in both sides and then tightly roll the wrapper to seal. Then repeat this process for the remaining wraps.

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