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Make this: Vegan Rice Paper Rolls

Make this: Vegan Rice Paper Rolls
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The last few weeks in Sydney, as Summer slowly drew to a close, have been sticky. Humidity levels have reached uncomfortable… Which means, for me at least, my appetite completely wanes. I can’t quite stomach a heavy meal when it’s hot. Anyone else? Is it that just me?

The other day my hubby and I felt inspired to whip up a light, summery and mostly raw meal. The result – the most delicious, satisfying and damn-easy dinner (lunch, snack – whatever you want it to be!).

Because I hate having to read through a whole post before getting to a recipe I’m going to dive right into this one for you now, with these parting words – freaking delicious!

What you’ll need: (makes approx 12)

  • 2 carrots, grated
  • 1/2 red cabbagge, grated
  • 1 large handful of snow pea sprouts
  • 1/2 avocado – mashed up
  • 1 red capsicum sliced thinly
  • 1/2 cup of peanut butter
  • 1/2 deseeded pomegranate
  • Big handful of chopped coriander
  • Tamari Sauce
  • Fish Sauce
  • Pomegranate concentrate (optional)
  • 1 fresh lime
  • Sesame seeds
  • 1 tsp Dried Chilli Flakes
  • Packet of Rice Paper Sheets

What to do:

  • Mix all the veggies together, except the avocado and peanut butter.
  • Mix up your sauce – a heavy handed splash of Tamari Sauce, Fish Sauce + 1 tsp of pomegranate concentrate, chilli, salt and pepper to taste, juice of the lime.
  • Follow the instructions on the rice paper sheets – dunk one sheet a time into a wide, flat pan with hot/warm water for no longer than 5 seconds. Lay flat onto a clean chux dishcloth. (Not paper toweling, the rice paper sheets will stick!)
  • Spread some peanut butter onto the rice paper towards the back 3rd of the sheet. Pile on 1-2 tbls of the veggie mix and a dollop of avocado on top.
  • Roll gently – fold the sides in first and slowly roll it up.
  • Continue with the rest of the sheets.
  • Serve with a drizzle of the sauce (it’ll be in the bottom of your veggie mix) and a sprinkle of sesame seeds.

Voila!

Heaven. The best part? You can go wild with veggies, fillings and flavours. Spinach and prawn? Sashimi Tuna and wasabi mayo? Pork + Mint? Mmm

Eat and enjoy!

Claire x

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