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Rainbow Rice Paper Roll

Healthy and easy to make – colourful vegetable strips wrapped in rice paper rolls and served with a tasty dipping sauce This is a Sanjeev Kapoor exclusive recipe.

New Update
Rainbow Rice Paper Roll
Main Ingredients Rice paper sheets, Dipping sauce
Cuisine Oriental
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Rainbow Rice Paper Roll

  • 4 Rice paper sheets
  • Dipping sauce
  • 1/4 cup Sweet chilli sauce
  • 2 tablespoons Lemon juice
  • 1 teaspoon Fish sauce
  • 2 teaspoons Soy sauce
  • 2 tablespoons Rice vinegar
  • 2 teaspoons Castor sugar
  • Filling
  • 1 cup Rice vermicelli , soaked in boiling water for 5 minutes and draine
  • 2 tablespoons Fresh mint leaves
  • 1 small Cucumber , peeled and cut into thin strips
  • 1 small Red capsicum , cut into thin strips
  • 1 small Yellow capsicum , cut into thin strips
  • 1 small Carrot , peeled and cut into thin strips
  • 2 tablespoons Spring onion greens , chopped
  • 8-10 Fresh Thai basil leaves
  • 2 slices Tinned pineapple , cut into thin strips
  • 2 tablespoons Peanuts , roasted and crushed

Method

  1. To make dipping sauce, take sweet chilli sauce in a bowl, add lemon juice, fish sauce, soy sauce, rice vinegar and castor sugar in a bowl and mix well.
  2. Take some hot water in a shallow plate.
  3. Cut rice vermicelli into half and drain thoroughly.
  4. Dip the rice paper rolls in hot water for 5 seconds and spread them on the work top. Arrange some mint leaves at one end.
  5. Put rice vermicelli, cucumber, red capsicum, yellow capsicum, carrot, spring onion greens, basil leaves, pineapple and peanuts on top. Fold the edges of the rice roll from both side and tightly roll it from one end to another.
  6. Pack them in the tiffin box with dipping sauce.
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