Fine dining
Rice Paper Rolls
Looking for an impressive recipe to surprise everyone? Rice Paper Rolls is what you need!
Quick and easy to make with delicious veggies and favourite Violife Creamy. Don't forget the peanut dipping sauce it will make the dish stand out!
Rice Paper Rolls - how to make it! Head to the kitchen and prepare this impressive recipe with Violife Creamy and delicious veggies. Exciting vegan recipe!
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Prep time30 minutes
DifficultyEasy
Servings4 portions
- ½ pack Violife Creamy
- 8 rice paper roll wraps
- ½ red cabbage, finely sliced
- 1 cup bean sprouts
- 1 medium carrot, cut into sticks
- 1 medium cucumber, cut into sticks
- A handful of fresh mint leaves, chopped
- A handful of fresh coriander leaves, chopped
Peanut Dipping Sauce:
- 1 garlic clove
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 1 cup peanuts
For garnishing:
- 2 tbsp sesame seed
- 1 lime, cut in wedges
- Fill a medium to large shallow bowl with hot water.
- Place one rice paper wrap in the water and let it sit for 20-30 seconds, until it softens.
- Remove from water and place on a clean kitchen towel.
- Fill the wrap with the vegetables and the creamy, placing each ingredient next to the other. Leave a space on the top and bottom for folding.
- Carefully fold in the edges and roll the rice roll tightly until secured like a spring roll.
- Slice the wraps in half and set aside.
- Repeat for the remaining rice paper wraps. For the peanut dipping sauce, combine all sauce ingredients in a blender and blitz until smooth for 5-8 minutes.
- Serve the rice rolls with the peanut sauce, a sprinkle of sesame seeds, lime wedges and fresh coriander leaves.
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