I haven’t made rice paper rolls for months and I really missed them. They are so light and delicious and you can easily spice them up with whatever dipping sauce you choose to make. Once you get the hang of rolling them, they really don’t take too long to make – especially if you have premade carrot slaw and the Pastaslim is all ready to eat, so all you have to do is drain and rinse it. You can use vermicelli or rice noodles instead of Pastaslim if you can’t find it or if you don’t like it, but I decided to use it because it was fast, light and only 40 calories for the entire package.
Other Rice Paper Recipes:
- Crispy Tofu & Kelp Noodle Cold Rolls with Spicy Peanut Sauce
- Cold Rice Paper Rolls with Chickpea “Tuna” and Grilled Portobello
- 1 mini cucumber, cut into thin strips
- ½ tomato, sliced and cut into small strips
- ⅓ red bell pepper, cut into strips
- a few fresh mint leaves, minced
- alfalfa sprouts
- carrot and/or broccoli or cabbage slaw
- 1 package of Pastaslim Angel hair pasta, drained and rinsed - or vermicelli or rice noodles - I quickly marinated the Pastaslim in garlic powder, onion powder, vegan worcestershire sauce, soy sauce and sriracha.
- 5 rice papers
- Prepare all of the rice paper ingredients. Place a piece of rice paper in warm water for a few seconds and then place on a flat surface. Add a small amount of each of the ingredients near the bottom of the rice paper and once the rice paper feels soft, fold up the bottom piece and tuck underneath the filling and then fold over the left and right sides and then finish rolling the roll as tight as you can make it without the rice paper tearing. How to Roll Rice Paper. Repeat with the remaining rice paper.
- For the dipping sauce, simply mix all of the ingredients together. The measurements make enough for about 1-2 people. Duplicate the dipping sauce ingredients as well as the rice paper ingredients if you want to make more than 5 rice paper rolls. I had three for lunch with a bit of steamed broccoli and that was more than enough for me...I probably needed only 2 rolls.
- Cut the rice paper rolls in half at an angle or keep them whole. I find cutting them makes for a prettier display and it allows someone to not eat the whole thing if they only want half.
- They should keep in the fridge for a day, but they are much better fresh so I wouldn't make a huge amount if they aren't able to be eaten within a day.