Rainbow Vegetable Rice Paper Rolls

Create these colourful crunchy rolls using fresh ingredients paired with a lip-smackingly good peanut sauce
Rainbow Vegetable Rice Paper Rolls
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Rainbow Vegetable Rice Paper Rolls
July 03, 2019
Preparation Time 30 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the spicy peanut sauce

120g smooth, sugar-free peanut butter
4 tbsp tamari or soya sauce
1 clove garlic, grated
1cm ginger, grated
1 bird’s eye chilli, deseeded and finely chopped
1 tbsp sriracha
60ml-125ml water, as desired
10 large rice paper sheets

For the filling

2-3 large carrots, peeled and cut into matchsticks
1 yellow sweet pepper, julienned
3-4 radishes, thinly sliced
2 candy beetroots, thinly sliced
250g fine green beans, topped and tailed
2 avocados, sliced
spinneysFOOD Fresh Coriander, to garnish

METHOD

  • 1

    For the spicy peanut sauce, place all the ingredients in a blender and process until completely smooth and combined. If the sauce is too thick, add about 2-3 tbsp water until you reach the desired consistency

  • 2

    To make the rainbow rolls, fill a large bowl with enough water to cover the rice paper sheets. As you go, place the rice paper in the water and leave for 2 minutes or until soft and pliable

  • 3

    Once ready, place the rice paper on a clean surface and neatly arrange the vegetables in the middle of the sheet. Leave a 3cm border around the arranged vegetables

  • 4

    Tuck the sides over the vegetables before tightly rolling the rice paper over to form a roll

  • 5

    Repeat this process until all the vegetables have been used up

  • 6

    Serve immediately with the spicy peanut sauce

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