I had always looked at photos of rice paper rolls & thought wow, they look amazing but well out of my reach in terms of difficulty! I bought the rice paper & soon after my brother told me he had just made some & that they were easy to make which gave me the motivation to do it. Very pleased I did!
INGREDIENTS
Such a personal thing but here’s what I added (if my friend Georgia was eating them I would omit coriander)
250g pack rice noodles
1 pack rice paper rolls (can buy in most big supermarkets)
4 baby peppers / capsicums – any colour, I like red, yellow & orange
6 snow peas, sliced thinly on an angle
1 cup lettuce
2 cups mint & coriander torn up
1 large carrot, grated (I only buy organic carrots now – they taste so much sweeter)
200g salmon, skinless & boneless, cut into small thin strips (just omit for a vegan RPR)
1 tablespoon soy sauce (gluten free if you want the meal to be GF)
1 tablespoon sesame oil
½ small red chilli, chopped
1 tspn ginger, grated
METHOD
- thinly slice the salmon fillet
- put the sliced salmon fillet in a bowl, then add soy, sesame oil, ginger & chilli, cover with glad wrap (or cling film for my English family), then pop in the fridge for 20 minutes
- do your prep now – cut up peppers, snow peas, lettuce, herbs & grate the carrot.
- Cook rice noodles as per the instructions on the packet
- Allow noodles to cool
- Pan-fry the salmon – you should get some pretty good smells now, try not to eat all the salmon straight away!
- Get ready for rice paper rolling! There are always instructions on the packet but you will get the hang of doing it pretty quickly. Fun to do with a friend or with kids if you’re game & don’t mind noodles hanging off every surface in your kitchen (speaking from experience)
I found these rice paper rolls incredibly fresh but also filling. You could really add any ingredients you want into them & they really are good fun to make. Cooking & preparing meals shouldn’t be a chore.
DIETARY: gluten free, dairy free, vegan if you omit the salmon, pescetarian, sugar free
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