Name: Asian vegetable rice-paper rolls with citrus chilli sauce
Prep time: 45 min
Total time: 45 min
Ingredients: Asian vegetable rice-paper rolls; 1 large avocado, quartered then thickly sliced; juice ½ lemon; 1 pack 22cm-diameter rice papers; large bunch mint, leaves only; 3 medium carrots, trimmed then julienned; 1 1/2 large red capsicums, julienned; 1 telegraph cucumber, julienned; 3 spring onions, trimmed then julienned; 1/2 cup cashews, lightly salted; large bunch coriander, leaves only; Citrus chilli dipping sauce; 1/2 teaspoon finely grated ginger; juice 2 oranges; juice ½ lime; 1 tablespoon sweet chilli sauce*; 1 teaspoon fish sauce* (omit for vegan); 1/4 teaspoon sesame oil; 1/4 teaspoon soy sauce*; 1/2 teaspoon sesame seeds; 1/2 red chilli, finely sliced

Asian vegetable rice-paper rolls with citrus chilli sauce

Getting your 5+ a day has never been so delicious! This Asian-inspired rice paper roll recipe is packed with fresh veges, nuts and herbs then served with a punchy homemade dipping sauce for the ultimate healthy meal

Makes 12

Prep

45M

Ingredients

Asian vegetable rice-paper rolls

1 large avocado, quartered then thickly sliced

juice ½ lemon

1 pack 22cm-diameter rice papers

large bunch mint, leaves only

3 medium carrots, trimmed then julienned

1 1/2 large red capsicums, julienned

1 telegraph cucumber, julienned

3 spring onions, trimmed then julienned

1/2 cup cashews, lightly salted

large bunch coriander, leaves only

Citrus chilli dipping sauce

1/2 teaspoon finely grated ginger

juice 2 oranges

juice ½ lime

1 tablespoon sweet chilli sauce*

1 teaspoon fish sauce* (omit for vegan)

1/4 teaspoon sesame oil

1/4 teaspoon soy sauce*

1/2 teaspoon sesame seeds

1/2 red chilli, finely sliced

Method

1.Cover a large board with a damp linen tea towel. Fill a dinner plate with water. Sprinkle lemon juice on the avocado. Make the dipping sauce by mixing all the ingredients together in a small bowl.

2.Dip a rice paper into the water, leave for 30 seconds to soften then transfer to board (the paper will continue to soften while you work). Place a couple of mint leaves in centre of paper. Top with some carrot, capsicum, cucumber and spring onion. Add an avocado slice, a couple of cashews and some coriander. Fold ends in then roll up from bottom into a firm roll. Place, seam side down, on a plate and work quickly to make other 11 rolls.

3.Cut rolls in half and arrange on a plate. Serve with dipping sauce on the side.

Makes 12 rolls. – The rolls can be made a few hours ahead. Dampen paper towels and tuck over rolls then cover with plastic wrap to stop them drying out. Refrigerate. *Check label if eating gluten-free.

Note

Tracey Sunderland

Ingredients

Method

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