Kats rice paper rolls

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3 chillis, red - chopped
2 tbsn lime juice
2 tbsn soy sauce
3 tpsn garlic, minced
3 tpsn ginger, minced
2 tbsp sugar
1/2 cup mint, finely chopped
4 cups water, boiled
12 rice paper rolls, (extra for breakages)
80g iceberg lettuce, finely shredded
100g Hakubaku Organic Somen noodles
1 cup sweet chilli sauce
100g snow pea sprouts
Various fillings of choice including cooked prawns, raw or smoked salmon slices, avocado slices, grilled chicken slices and tofu pieces

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Recipe By: Hakubaku

Serves 12 adults

Introduction

The great thing about rice paper rolls is the choices you have to fill them with.


Method

Method:

For dipping sauce-
Combine Chilli, soy sauce, lime juice, garlic, ginger, mint and sugar in a small bowl. Set aside to allow flavours to infuse.

For Rolls-
In a medium size bowl, pour 2 cups boiling water onto somen noodles to soften them.
Drain the water after 2 minutes rinse in cold water and set aside.
Using a pastry brush, brush boiled water (from kettle) on rice paper rolls to soften slightly.
Spread out rice paper on a plate and cover with a damp, clean tea towel to keep the rice paper moist until needed.
Working quickly, place a small amount of somen noodles into the centre of the rice paper roll.
Top with small amount of the lettuce, Sweet chilli sauce, snow pea sprouts and a filling of choice
Roll up rice paper like a cigar and dip into dipping sauce. Enjoy.
Guests can roll their own or you can pre- roll them for easy entertaining