I love rice paper rolls but for years I was too intimidated to make them! They seemed like a lot of work and very fiddly, however, after making them the first time this summer I fell in love with making them!
They are a great picnic food, an easy lunch or a great dish to take along and share with friends. You can mix up the filling but this is a combination I love. The mango gives the rolls a sweet, tropical edge. If you can find Thai basil or Vietnamese mint, use these too – they give the rolls a truly authentic flavour!
RICE PAPER ROLLS WITH AVOCADO, MANGO & BASIL
- 1 packet of rice vermicelli noodles cooked
- 8-10 rice paper sheets
- 1 carrot, very thinly sliced
- 1 avocado, very thinly sliced
- ⅓ cucumber, very thinly sliced
- 1 cup fresh basil, very thinly sliced
- ½ red capsicum, very thinly sliced
- ½ a ripe mango, very thinly sliced
- 1 garlic clove, mince
- 1 tablespoon chunk of ginger, peeled and finely chopped
- ⅓ cup tahini
- 2 tablespoons tamari
- 2 tablespoons coconut nectar
- 2 tablespoons lime juice
- ⅓ cup water (more or less as needed)
To make the tahini sauce: blend or mix together all the ingredients until smooth. Set aside in a bowl.
To make the wraps: lay all the chopped veggies out on a chopping board.
Dip your first rice paper sheet in a bowl of warm water so it softens and becomes pliable, then arrange the fillings in the middle. Do not overfill as they will be tricky to roll! Fold over two ends, then wrap it up tightly. Be gentle but the paper sheets are quite durable! Place the completed rolls on a plate and continue with the rest!
Continue with this method until all of your ingredients are used.
Serve with the tahini dipping sauce.