Are these pretty enough to eat? Some might balk at the idea of a fruity version of these rice paper rolls, but I can assure you they have a fusion of flavours that work beautifully. I've always loved the Asian freshness of this kind of dish and so I have blended these flavours with pear, carrot and bean sprouts for the filling. This plate may look like I need some extra practise at rolling them evenly, ha! :) but I think they are worth giving a go!
1 packet of rice paper wrappers
100g rice noodles
1 pear, grated
1 carrot, grated
1/2 cup bean sprouts
1 Tbs pickled ginger, chopped
1/4 tsp tamari
1/2 tsp sesame oil
1 tsp lemon juice
1 tsp honey
Sweet Chilli Sauce for dipping, or see the dipping sauce ingredients below.
Decorative fruit and ingredients ideas:
Raspberries and mint leaves
Pineapple pieces and blueberries
Pickled carrot and ginger and poppy seeds
Purple sauerkraut and spinach leaves
Strawberry slices and pumpkin seeds
1. Prepare the rice noodles by covering them in hot water for 10 mins then rinse under cold water and strain.
2. Mix all the other ingredients (except the rice paper rolls) together in a bowl to use as the filling.
3. Take one rice paper wrapper and dip it in water and lay it on a bench or silicone baking mat.
4. Arrange the decorative fruit of your choice in a horizontal row, in the middle of the rice paper wrapper; leaving 2.5cms spare on either side of the wrapper. With tongs, add about 1/4 cup of the filling mixture on top of the decorative fruit. Spread it out into a log shape - the shape you would expect the final roll to be.
5. Wrap and then fold each side in and roll up firmly to close up the filling nice and tight. See link to the video below.
6. Repeat with remaining rice paper wraps. If storing in the fridge be sure to wrap them individually so they don’t stick and dry out. 7. Arrange on a plate and serve with sweet chilli sauce or try the dipping sauce recipe below.
Mix the following ingredients together:
1/4 cup smooth peanut butter
1 Tbs Tamari
1.5 Tbs warm water
1 Tbs chopped, peeled fresh ginger
1 crushed garlic clove
1 Tbs lemon juice
1 Tbs sesame oil