Vegan Rice Paper Rolls

by Trudy ~ Veggie num num on January 11, 2010

Print Print
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ... Loading ...

Vegan Rice Paper Rolls

Rice paper rolls are a staple of Vietnamese food; light and delicious with intense flavours and texture, they are one of my favourite dishes from this wonderful cuisine.

These rice paper rolls are easy to make and are a great side, starter or finger food for guests at a party; we eat them at home for dinner too : ) Serve them with dipping sauce and experiment with your favourite vegetables. You could also add shredded tofu or shredded egg omelette (obviously not for vegans) for something a little different.

Preparation time: 30 minutes
Serves 4-6 as a side or starter

  • 125g (4 oz) vermicelli noodles
  • 1 cup shredded Chinese cabbage
  • ½ cup bean sprouts
  • 1 red capsicum (bell pepper), sliced thinly
  • ½ cup fresh mint leaves, chopped finely
  • ½ cup fresh coriander (cilantro), chopped finely
  • 1 fresh red chilli
  • 1 lime
  • 1 ½ tbs soy sauce
  • 1 ½ tbs sweet chilli
  • 15-20 rice paper sheets

for the dipping sauce

  • ½ shallot, finely diced
  • 1 tbs mixed fresh mint and coriander (cilantro), chopped finely
  • 1 tsp miso paste (optional)
  • 1 tbs water
  • 2 tbs sweet chilli sauce
  • 1-2 tbs soy sauce

Prepare the vermicelli according to packet instructions; insure to drain and rinse well and then chop the noodles roughly.

In a large bowl combine the chopped noodles, cabbage, sprouts, capsicum, herbs and chilli with the juice of 1 lime and the soy and sweet chilli sauce.

Mix well to insure all ingredients are well combined.

Soak individual rice paper sheets in a large bowl of water until just soft; depending on the brand 15 – 30 seconds; pat dry on a clean tea towel or absorbent paper.

Arrange 2 tablespoons of the filling into the centre of the rice paper sheet. Fold in the edges and then roll up firmly. The edges should seal neatly.

Repeat; soaking and filling each sheet one at a time; for the remaining mixture.

To make the dipping sauce; combine all ingredients well.

Serve the rice paper rolls with dipping sauce when entertaining guests or enjoy at home as a light and healthy meal.

Related Posts with Thumbnails

Keep up to date with all things veggie & delicious… follow Veggie num num on Instagram | Facebook | Twitter | Pinterest

Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email

{ 1 trackback }

Veggie num num : Vegetarian Gyoza
January 11, 2010 at 4:03 pm

{ 4 comments… read them below or add one }

Patricia Dorling June 6, 2010 at 4:21 pm

Can you freeze Vegan Rice Paper Rolls after you make them up and if so for how long.

Thank you

Trudy (veggie num num) June 7, 2010 at 10:53 am

Hi Patricia, I wouldn’t try freezing this recipe; I am pretty sure they would just turn to mush once defrosted. You could definitely make the filling ahead of time a keep it refrigerated for about 24hrs. The beauty of rice paper rolls is their freshness and to spoil this would be a shame. Hope this is helpful.

Patricia Dorling June 18, 2010 at 7:28 am

Thanks for that, They are a really bit hit with my friends.

Joy May 24, 2011 at 6:00 am

Yummo. I fried off some Quorn mince with some chopped garlic, ginger and chilli, seasoned Thai 7 spice, sugar and soy sauce, to eat with it. Lovely and fresh – definitely a household favourite!

Leave a Comment

Previous post: Marinated Tofu Salad

Next post: Vegetarian Gyoza (Japanese Dumplings)

Warning: file(/home/veggienumnum/public_html/wp-content/themes/thesis_16/test.txt): failed to open stream: No such file or directory in /home2/epodecom/public_html/veggienumnum/wp-content/themes/thesis_16/footer.php on line 15