Quick and easy fresh rice paper rolls that the whole family will enjoy…
In a typical Kiwi home, nestled amidst the scenic beauty of New Zealand, the McGregor family faced a common dilemma – a hot summer night and little time for an elaborate dinner. With the sun casting its warm glow, they gathered in their kitchen.
Dinner needed to be quick, fresh, and satisfying. The McGregor kitchen became a whirlwind of efficiency as they pulled out pre-sliced veggies, leftover cooked chicken, and a packet of rice paper from the pantry. The kids eagerly lent a hand, making it a family affair.
Within minutes, the table was adorned with a simple spread – a medley of veggies, some shredded chicken, and a stack of rice paper sheets.
As the family assembled their own fresh rice paper rolls, the sun dipped lower, casting a golden hue through the windows. The McGregor’s summer dinner was a fuss-free affair, a blend of convenience and freshness. The patio table hosted an array of imperfect, yet delicious, rolls that satisfied both hunger and the need for a speedy family meal.
Amidst the cicada chorus, the McGregor family shared a moment of togetherness, appreciating the simplicity of a hot summer night and a quick, homemade dinner that required minimal time but delivered maximum enjoyment.
FRESH RICE PAPER ROLLS INGREDIENTS
SERVING: 9 ROLLS
½ courgette (or capsicum when in season) finely sliced
1/2 cup carrot grated
1/2 cup cabbage sliced
1/2 cucumber finely sliced
1/2 cup vermicelli noodles, cooked
1 cup fresh herbs (mint, fresh coriander, parsley etc)
Chopped and roasted peanuts for filling
Hot water for rolls
9 rice paper rolls
SATAY SAUCE
1 tbsp lemon juice
2-3tbsp peanut butter
1/2 tablespoon honey / date puree
2 tablespoon water + more when needed
DIRECTIONS
- Soak the vermicelli noodles in warm water for 10min then drain. Bring water to a rolling boil in a saucepan, add noodles for 2-3min, stirring gently to prevent noodles sticking. Drain, rinse with cold water and set aside.
- Place all prepared vegetables and herbs onto a board
- Put some hot water into a large flat plate/bowl. Dip rice paper sheet in the water for 10-15 seconds or until they are just softening. Place a rice paper sheet on the counter or chopping board.
- Lay the ingredients in the center of the rice paper sheet. Fold in one end and wrap securely. Repeat with the remaining sheets
- In a small bowl, mix the satay sauce thoroughly until smooth. Garnish rice paper rolls with chopped peanuts and mint. Serve with satay sauce on the side.
NOTES
- Replace the satay sauce with a sweet chilli or soy sauce for a different flavour
- Garnish with sesame seeds or chopped peanuts
- Be careful when folding and wrapping the fresh rice paper rolls as they can rip easy
- Add shredded chicken for more protein!
