21 September 2020 | Raidis Estate
Vegetarian Cold Rolls
Even the meat-eaters are going to love these delicious and colourful vegetarian Cold Rolls.
Perfect for making with the family on a lazy Sunday afternoon or for a dinner party with your mates. These cold rolls are so yummy that they will leave you wanting more and go down a treat with our PG Project Oak wine.
Try them tonight; you won't be disappointed.
What you’ll need:
RICE PAPER ROLLS
150 grams of rice noodles or vermicelli
8–10 Rice paper rolls
2 avocados, thinly sliced
Green leaf lettuce, torn into chunks
1 cucumber, julienned
1–2 red capsicums, julienned
Shredded red cabbage
Fresh coriander leaves
Fresh basil, sliced into thin ribbons
PEANUT DIPPING SAUCE
1/2 cup creamy peanut butter
Juice 1 lime, 2-3 Tablespoons
1/4 cup soy sauce (for gluten-free – sub tamari)
3 Tbsp. honey
2 tsp. fresh ginger, grated
1 garlic clove, minced or pressed
1 tsp. sesame oil
1/4 tsp. red pepper flakes
2–3 Tbsp. water
Cook rice noodles according to package instructions. Rinse under cold water and drain.
In the meantime, prepare the peanut dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Taste and adjust flavours as needed. Keep refrigerated until ready to serve.
To assemble spring rolls, have all of the filling ingredients prepared. Add warm water to a shallow dish and soak one rice paper wrapper at a time.
Arrange avocado slices in the centre of the wrapper, below the avocado arrange the lettuce and layer a small handful of noodles, cucumbers, and capsicum.
On top of the avocado layer, red cabbage, coriander, and basil.
Gently fold over once, tuck in edges, and continue rolling until the seam is sealed.
Cut the rolls in half and place on a serving platter. Serve with peanut dipping sauce.