I was going to start this post with a classic ‘Let’s get riced’ byline, but hey, its not quite as good when it’s a legitimate sentence. Who knew that ‘riced’ was a word.
Regardless though, if I had to choose five favourite dinner choices, these rolls would definitely be in there. There is something so yum about the combination of fresh herbs, vermicelli noodles, veggies of your choice and greens, all dipped into a glorious creamy peanut sauce. I could probably eat this (and maybe sushi) for dinner for the rest of my life.
The recipe and rules for these rolls are simple. As long as you have rice paper rolls, you can fill them with whatever fills you want. Legit. Anything. These are perfect for all sorts of diets, meaning you can include cooked chicken pieces, beef, prawns or even tofu. Or simply, have them just veggies!!
The thin rice noodles however will be your strong point, these are totally necessary to ensure that you feel full and satisfied after your meal. You can get noodles like these from any basic supermarket, and they are super easy to cook, along with rice paper rolls, which only require soaking in warm water for up to 30 seconds per piece. Easy, i think yes!
2 garlic cloves, minced
1 tablespoon chunk of ginger, finely chopped
2 tablespoons each of tamari, 2 tablespoons of maple syrup, 2 tablespoons of lime juice
1 – 2 tsp Chili powder, to taste
1/3 cup peanut butter
1/3 cup water
1 cup cooked vermicelli (rice noodles)
5-8 rice paper sheets (normally I eat around 6 to myself, so change accordingly for your crowd)
1 avocado, sliced into strips
1/2 cup fresh basil
1/2 cup coriander
5-8 large spinach or kale leaves
1 red pepper, 1 orange/yellow pepper
Protein of choice:
Lean lamb, chicken, prawns or tofu, cooked and sliced into strips
To make the peanut sauce, start by sautéing the garlic and ginger first to bring out more flavour. Combine all other ingredients together, and mix/blend until a creamy consistency is reached. Taste to test, and add various spices such as chilli or salt accordingly.
Set aside in a bowl.
To make the wraps, being by cutting all the veggies into thin strips. This can be dependent on what you like, but having fresh herbs such as coriander, basil and mint make these rolls pack a fresh punch of flavour.
Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time). Place sticky/wet rice paper onto a dry (not wood) surface, and arrange your fillings in the middle. Fold over the two ends at the long sides of the roll, then wrap it up like a burrito. It can be equally as good to only fold in one of the ends, and roll so that the filling is left open at one end for presentation.
REMEMBER: It might take a few tries to get it perfect, and they will taste good regardless of what they look like. Add in meat or protein source if you are using this, and serve with the dipping sauce above or another sauce of choice (for example chilli sauce or tamari).