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    You are in: Home / Recipes / Vegetarian Ricepaper Rolls Recipe
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    Vegetarian Ricepaper Rolls

    Vegetarian Ricepaper Rolls. Photo by Rita~

    1/3 Photos of Vegetarian Ricepaper Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    **Jubes**'s Note:

    This is a vegetarian version of ricepaper rolls. Serve with you rfavourite asian sweet chilli or other sauce. Makes approx 30 rolls You can add cooked chicken or prawns/shrimp if you wish. You can also add in cooked and drained rice vermicelli noodles if desired. For gluten-free check your fish sauce and dipping sauce are gluten-free suitable

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    Ingredients:

    Serves: 10-15

    Yield:

    ricepap ...

    Units: US | Metric

    Directions:

    1. 1
      Prepare veges.
    2. 2
      Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
    3. 3
      Soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a damp tea towel to continue softening. When they are fully soft and pliable they are ready to use.
    4. 4
      Using one softened rice paper sheet at a time. Place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) It's better to under rather than over fill the rolls as they can become difficult to roll.
    5. 5
      Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used. You can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.
    6. 6
      Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. I like to use asian style sweet chilli sauce.

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    Ratings & Reviews:

    • on August 22, 2013

      55

      Love, Love, Love these!<br/>I have made them twice now!<br/>The only thing I left out was the coriander....It's not a favourite here.<br/>The second time I cheated and use "Rainbow Mix" from the supermarket, its a salad mix cut up into very thin matchsticks, I just added some of the other vegetables mentioned in the recipe and they were just as wonderful!<br/>Next time, which is tonight, I am adding chicken!<br/>Thanks Jubes, fantastic recipe, we all love here.... and so healthy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2010

      55

      Fun to make and even more fun to eat these lite healthy veggie treats. Made with cilantro, basil and mint. Using low sodium soy. I marinaded both the sprouts and red cabbage. Thanks! Made for ZWT 6

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2010

      55

      I didn't measure the veggies, simply cut enough to make 6 rolls. The rolls were colorful & easily assembled after all of the cutting was done. I liked that the veggies were flavored inside the rolls with fish sauce & lemon. Thank you for sharing the recipe! Made for ZWT6~ Asia.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Vegetarian Ricepaper Rolls

    Serving Size: 1 (53 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 24.9
     
    Calories from Fat 1
    60%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 154.5 mg
    6%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.9 g
    11%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    rice paper

    coriander

    rice paper

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