The vibrant colours in these rice paper rolls make a spectacular addition to your grazing board. Or why not make for a healthy lunch or snack!
Rainbow Rice Paper Rolls
- 10 each Rice paper roll wraps
- 60 gram Lebanese cucumber, de-seeded, thin batons
- 60 gram Capsicum, red and/or yellow, thin batons
- 60 gram Carrot, grated
- 60 gram Red cabbage, shredded
- 100 gram Avocado, sliced
- 20 gram Red onion, sliced thinly
- 1 handful Fresh coriander
- 4 tbsp Feta, crumbled
- 150 gram Vinofood Red Pepper, Chilli & Chardonnay Sauce (Dipping sauce)
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Prepare all the filling ingredients and have in easy reach.
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Follow the instructions for the rice paper wrap and rehydrate each wrap one at a time.
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Add a small amount of each ingredient (except the sauce) onto the wrap, then roll as per directions on packet. Do not overfill as they tear easily.
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Once all the rolls have been made, cut in half and place onto a serving plate and add a bowl of the dipping sauce.
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If you want to make ahead of time you can store in the fridge. Just place them in an airtight container with a wet chug cloth or paper towel so they do not dry out.
