I fell in love with these delicious fresh rice rolls at a vegetarian restaurant in Chiang Mai ~ Thailand. I didn’t attempt to recreate them for years because I thought they’d be super tough to replicate. They’re actual so simple it’s crazy! Even if you’re not great at wrapping the rice paper to begin with, it soon gets easier and it doesn’t take long to make them look amazing.
Makes 4 rolls
4 rice paper rolls
Bowl of warm water
Half an avocado
Half a cucumber
1 grated carrot
Handful of watercress
Handful of radish sprouts
Fresh coriander (cilantro) basil and / or mint leaves
I’ve found the best way to make these rolls is to have all your ingredients chopped, grated and good to go from the outset. You’ll need a bowl of warm water as the rice papers needing dipping for a couple of seconds to make them soft and pliable.
Dip a rice paper round in the bowl of warm water and place onto a plate or chopping board. You’ll need to work quickly as the paper starts getting sticky right away.
Place fresh herb leaves, a little grated carrot, sliced avocado and cucumber, radish sprouts and a few watercress sprigs into the centre of the rice paper.
Roll the bottom of the rice paper upwards and then begin rolling from left to right. It may take a couple of goes to get the hang of it but it’s easier than you think.
I love to serve these with my almond and manuka satay dip. They taste so much fresher and healthier than those greasy, bean sprout filled, takeaway rolls.
Give them a try and let me know how you get on rice rolling 🙂