Rice paper rolls are so versatile, you can really add whatever you like. Some of our favourite meats are:
- Shredded chicken
- Teriyaki Chicken – just marinate some chicken in teriyaki sauce marinade, then steam chicken slices until cooked
- Smoked Salmon
- Prawns
You can then add whatever veggies you like…
Avocado
Sliced cucumber
Grated carrot
Bean sprouts
Alfalfa sprouts
Thinly sliced iceberg lettuce
Capsicum
You can also leave the meat out which is a great vegetarian option.
For dipping sauce, you could use coconut amino sauce or tamari/soy
But, in my opinion, you must have noodles, and you’ll need vermicelli rice noodles which you can get from any supermarket. To finish them off, we love dipping them in some Tamari or Coconut Amino Sauce.
- 20m
- 20m
- 40m
- 10
Ingredients
- any meat you like - ideas in the description
- veggies you like - ideas in the description
- pandaroo rice paper rolls
- vermicelli rice noodles
- dipping sauce
Instructions
- Prepare all your ingredients and have them on a platter ready to go. They need to be all chopped and prepared.
- Refer to packet instructions and cook and drain the vermicelli noodles.
- Assemble rice paper rolls. Refer to packet instructions. Hint: I find using a square pastry container a great size to dip my rice paper into. Dry off on a clean, damp tea-towel.
- Store in a container, however these are best eaten fresh. Will last well for 24 hours.
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