Vibrant Vegetable Rice Rolls (GF)
Makes: 8 Rice Rolls
Delicious finger food crammed full of a wide variety of seasonal vegetables. Either eat them on their own or pair them with gluten-free soy sauce or sweet chilli dipping sauce. They are teaming with vegetables and make a refreshingly healthy change to the fried variety and have become a family favourite in our household!
50g / 2oz iceberg lettuce, finely sliced
1 small carrot, peeled and grated
½ spring onion, finely sliced
5cm / 2” cucumber, seeds removed and cut into ribbons with a vegetable peeler
½ red pepper, de-seeded and finely sliced
½ medium avocado, peeled and cut into strips
8 small gluten-free rice pancakes
Dash gluten-free soy sauce
1 handful coriander, roughly chopped
1. In separate bowls, slice the lettuce as finely as you can using a sharp knife, then peel and grate the carrot. Slice the spring onion into fine ribbons, then remove the seeds from the cucumber and create ribbons using a vegetable peeler. De-seed and finely slice the pepper and cut the avocado into thin strips.
2. Next, pour some warm water on to a side plate and gently dip one rice paper wrapper into the water and carefully place on a clean tea towel. Let it sit for 20-30 seconds or until soft enough to roll without splitting.
3. Place a little of the lettuce, carrot, spring onion, cucumber, pepper and avocado in the centre of the rice wrapper. Add a dash of gluten-free soy sauce and sprinkle with coriander.
4. Fold both ends of the wrapper towards the ingredients, then roll up firmly to enclose the filling. Cover with a damp tea towel to prevent the first roll drying out and repeat with the remaining wrappers. Eat either as they are or with a little pot of gluten-free sweet chilli sauce or soy sauce.
Notes: Replenish the water if it gets too cold to soften the wrappers.