Crunchy Vegetable Rice Paper Rolls

Crunchy Vegetable Rice Paper Rolls

Try these delicious rainbow coloured vegetable rolls, jam-packed with red cabbage, carrots, ginger and more.

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Prep Time: 20

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Cook Time: 5

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Serves: 8

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Difficulty: easy

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Ingredients

For the Dressing

  • 1 tsp fresh ginger root grated
  • 60 ml soy sauce
  • 30 ml sweet chilli sauce
  • 1 tbsp Robertsons Zesty Lemon & Herb
  • 10 ml sesame oil

For the Pickle

  • 125 ml white wine vinegar
  • 125 ml water
  • 80 g sugar
  • 1 tbsp Robertsons Zesty Lemon & Herb

For the Rolls

  • 1 small red cabbage thinly sliced
  • 1 small green cabbage thinly sliced
  • 2 carrots cut into julienne
  • 1 fresh red beetroot cut into julienne
  • 1 fresh golden beetroot cut into julienne
  • 1 red onion thinly sliced
  • 8 rice paper sheets

Directions

For the Pickle

  1. Combine all the ingredients in a saucepan over medium high heat. Bring to the boil and stir until all the sugar has dissolved.

For the dressing

  1. Combine all the ingredients in a small bowl. Set aside.

For the Rolls

  1. Place all the sliced vegetables in separate bowls. Divide the pickling liquid between the vegetables. Leave to pickle for at least 10 min.

  2. Soak a sheet of rice paper in a bowl of warm water for 15-20 seconds. Lie it flat on a clean surface. Place a small heap of each of the vegetables at the bottom of the sheet of rice paper.

  3. Fold the sides in over the veggies and roll the rice paper up tightly into a roll. Repeat with the rest of the rice paper sheets. Serve the spring rolls with the dipping sauce.