Vegan rice paper rolls

One of the best things you can eat on a hot day. Make ahead, pop in the fridge for later, and no cooking required whatsoever. Just some assembly. My recipe for prawn rice paper rolls remains one of the most clicked on recipes I’ve ever posted, and I have to say that this is my new favourite, and not only because it’s vegan. It is just so fresh and light, packed full of good stuff and so easily tweakable depending on what you have in the kitchen. Definitely one to try as Summer heats up.

WHAT YOU NEED:

For the rice paper rolls:

• one packet of rice paper rolls
• half a wombok {chinese cabbage}, possibly a quarter if it’s really big
• vermicelli rice noodles
• two carrots
• fresh bean sprouts
• 1 or 2 Lebanese cucumbers, cut into thick matchsticks
• fresh mint, coriander, and Thai basil
• Hoisin sauce

For the dipping sauce:

• soy sauce
• olive oil
• sesame oil
• fresh chillies, finely chopped
• fresh garlic, finely chopped
• brown sugar, about 1/2 to 1 tspn
• fresh lime juice
• Hoisin sauce, approx 2 tbspn

WHAT TO DO:

• Prepare the vegies and noodles and toss everything into a large bowl. (Except for the cucumber). Begin by preparing the noodles according to the packet directions. I usually just soak them in boiling water for about five minutes as they’re so thin. Just before you’re ready to use them drain and use scissors to snip them in a few places into manageable lengths.
• Shred the cabbage finely, making sure to discard all the thicker and core sections. Shred the carrots, and very coarsely chop the herbs. Add the noodles and bean sprouts and use your hands to mix well.
• Following the packet directions for the rice paper rolls, soak one until softened and place on a damp cloth. Spoon a teaspoon of Hoisin into the centre, top with a piece or two of cucumber, and then some of the mixed vegies and noodles.

• Roll up the end closest to you tightly to enclose the filling, tuck the sides over that, and roll tightly. Repeat until you’ve either used up the rolls or the filling. (Btw the filling makes a nice salad too).
• For the dipping sauce add about a tablespoon each of the oils to approximately 1/3 cup each of soy and Hoisin, add the remaining ingredients, stir well, and taste to see if it needs adjusting.

Note:

for the non vegans in the house I also make a duck version: a tspn of Hoisin, a couple of pieces of cucumber, some sliced spring onion, noodles, and thinly sliced duck breast. It works well with the same dipping sauce.