Avocado and vegetable rice-paper rolls recipe

Photo: Avocado and vegetable rice-paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Avocado and vegetable rice-paper rolls Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Avocado and vegetable rice-paper rolls.

These light rice paper rolls are packed with the goodness of fresh avocado and vegetables.

Ingredients (serves 4)

8 small rice-paper wrappers
1/2 cup shredded iceberg lettuce
3/4 cup (50g) beansprouts, trimmed
1 small carrot, peeled, grated
1 medium Lebanese cucumber, peeled, cut into ribbons (see note)
1 medium avocado, peeled, cut into strips
Sweet chilli sauce, to serve

Method

Pour warm water into a heatproof bowl until half full. Dip 1 rice paper wrapper in water. Place on a flat surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.

Place one-eighth of lettuce along 1 edge of 1 wrapper. Top with one-eighth each of beansprouts, carrot, cucumber and avocado. Fold in ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll drying out. Repeat with remaining wrappers, lettuce, beansprouts, carrot, cucumber and avocado. Serve with sweet chilli sauce.

Notes

Use a vegetable peeler to cut cucumber into ribbons.

Tip: Replace water if it gets too cold to soften wrappers.

Cooking class: Rice-paper wrappers: Carefully pour warm water into a large, heatproof bowl until half full. Place 1 wrapper in water to soften. Transfer to a flat surface for filling.

Source
Super Food Ideas - November 2009, Page 71
Recipe by Donna Boyle
 
More Rice Recipes:      

Chicken and mango rice paper rolls 
Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 

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Chicken and mango rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and mango rice paper rolls recipe. Enjoy quick & easy rice recipes and learn how to make Chicken and mango rice paper rolls. 

Ingredients (serves 4)

16 rice paper wrappers (see note)
4 iceberg lettuce leaves, shredded
50g snow pea sprouts, trimmed
1 carrot, peeled, cut into short, thin sticks
1 Lebanese cucumber, cut into short, thin sticks
2 cups shredded barbecued chicken
1 mango, peeled, cut into short strips
60g unsalted roasted cashews, chopped

Dipping sauce
1/3 cup sweet chilli sauce
1 lime, juiced

Method

Make dipping sauce: Combine sweet chilli sauce and 2 tablespoons lime juice in a bowl. Spoon into dipping bowls. Set aside.

Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on bench. Pat dry with paper towel. Stand for 20 to 30 seconds or until wrapper is soft enough to roll without splitting.

Place lettuce along 1 edge of rice paper. Top with sprouts, carrot, cucumber, chicken, mango and cashews. Fold in edges and roll up to enclose filling. Cover with a damp tea towel. Repeat with remaining ingredients. Cut rolls in half. Serve with dipping sauce.

Notes

Rice paper rolls can be found in the Asian section of your supermarket.

Source
Super Food Ideas - March 2006, Page 26
Recipe by Alison Roberts


More Rice Recipes:       

Vietnamese rice paper rolls 
Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach

Save and share Chicken and mango rice paper rolls recipe

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Vietnamese rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Vietnamese rice paper rolls recipe. Enjoy quick & easy rice recipes and learn how to make Vietnamese rice paper rolls.  

Preparation Time 5 minutes

Ingredients (serves 4)

1 cup shredded barbecued chicken
1/8 Chinese cabbage (wombok), finely shredded (see note)
1/2 cup beansprouts, trimmed
1 small red capsicum, thinly sliced
1/3 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 lime, juiced
1 tablespoon fish sauce
12 x 22cm rice paper rounds (see note)
sweet chilli sauce, to serve

Method

Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.

Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.

Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander.

Notes

You will need 1/2 cup shredded cabbage.

Rice paper rounds are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.

Variation: You could use cooked prawns or cooked pork fillet instead of the chicken.

Source
Super Food Ideas - September 2007, Page 53
Recipe by Cathie Lonnie

More Rice Recipes:      

Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
Mushroom risotto  

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San choy bau rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try San choy bau rice paper rolls recipe. Enjoy quick & easy rice cooking recipes and learn how to make San choy bau rice paper rolls.  

Ingredients (serves 4)

2 teaspoons Alfa One rice bran oil
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
500g pork mince
2 tablespoons oyster sauce
1 tablespoon soy sauce
4 green onions, thinly sliced
1 1/2 cups frozen vegetable mix (peas, corn, carrot)
2 teaspoons lime juice
1 teaspoon sesame oil
12 large rice paper rounds
3 cups shredded iceberg lettuce
Plum sauce, to serve

Method

1. Heat wok over high heat. Add rice bran oil. Swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.

2. Combine oyster sauce and soy sauce in a jug. Add onion, vegetable mix, sauce mixture, lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Remove from heat.

3. Half-fill a shallow dish with warm water. Dip 1 rice paper round in water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.

4. Place a small amount of lettuce along edge of round. Top with 1/3 cup mince mixture. Roll up, folding up edges, to enclose filling. Cover with a damp tea towel to prevent it drying out. Repeat with remaining rounds, lettuce and mince mixture to make 12 rolls. Serve with sauce.

Notes

To freeze mince mixture: Cool. Spoon into an airtight container or large snap-lock bag. Freeze for up to 3 months.

To thaw: Thaw in fridge overnight.

To reheat: Spoon into a heatproof, microwave-safe dish. Microwave on medium (50%) for 3 to 4 minutes or until heated through.

Source
Super Food Ideas - July 2010, Page 24
Recipe by Kim Coverdale

More Rice Recipes:

Creamy chocolate rice pudding
Pork rice paper rolls
Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake

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Pork rice paper rolls recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pork rice paper rolls recipe. Enjoy quick & easy rice cooking recipes and learn how to make Pork rice paper rolls.

Ingredients (serves 4)

150g dried rice vermicelli noodles
16 small round rice paper wrappers
1 oak lettuce, leaves separated, washed, dried
2 Lebanese cucumbers, halved, cut into thin strips
1/2 cup mint leaves
1/2 cup Thai basil leaves (see note)
250g (2 cups) roasted pork, cut into strips
1/3 cup sweet chilli sauce
1 lime, juiced

Method

1. Soak noodles following packet directions. Drain. Refresh in cold water and drain.

2. Half-fill a shallow dish with warm water. Dip 1 rice paper wrapper into water. Place on work surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting. Place lettuce at edge of rice paper. Top with noodles, cucumber, mint, basil and pork. Roll up, folding edges in to enclose filling. Cover rice paper rolls with a damp tea towel to prevent drying out. Repeat with remaining rice paper wrappers, noodles, lettuce, cucumber, mint, basil and pork to make 16 rolls.

3. Combine sweet chilli and 1 1/2 tablespoons lime juice in a screw-top jar. Secure lid and shake until well combined. Serve rice paper rolls with sweet chilli dipping sauce.

Notes

Thai basil: This purple-stemmed, green-leaved herb is widely used in Asian cooking. It has an aniseed aroma and a subtle licorice-like flavour. Regular or sweet basil is a suitable alternative.
Cost per serve using leftover roasted pork.

Source
Super Food Ideas - December 2006, Page 29
Recipe by Claire Brookman

More Rice Recipes:

Five spice chicken and fried rice
Vanilla rice pudding with poached rhubarb
Little spanakopita with rice
Mediterranean tuna & rice bake
Mediterranean tuna and rice pie
Stir-fried rice with chilli tuna

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Prawn rice paper rolls

Makes 8 rolls

Ingredients

70g dried rice vermicelli
2 tbs Maggi sweet chilli sauce, plus extra to serve
1 tbs fish sauce
1 lime, juiced
8 (22cm) square rice paper sheets
500g cooked prawns, peeled, deveined
1 cup fresh mint leaves
50g snow pea sprouts
1 carrot, peeled, cut into matchsticks
Lime wedges, to serve

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes to soften. Drain well. Cut into shorter lengths. Add the sweet chilli sauce, fish sauce and lime juice to noodles and combine.

2. Fill a shallow bowl about half-way with warm water. Dip one wrapper in the water until it is just soft, drain excess water. Place on a clean surface. Place a few of the noodles across the rice paper, about 3cm in from the edge. Top with a few prawns, mint leaves, snow pea sprouts and carrot. Fold over the bottom of the wrapper to enclose the filling. Fold in the sides and roll up firmly to enclose.

3. Place on a plate and cover loosely with damp paper. Repeat with remaining wrappers and filling. Serve with extra sweet chilli sauce and lime wedges.

Source
Fresh Living - 29 November 2004, Page 44
Recipe by Alison Roberts

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Sashimi vegetable rice-paper rolls

Preparation Time 40 minutes

Ingredients (serves 4)

1 carrot, peeled, coarsely grated
1 small red capsicum, halved, deseeded, thinly sliced
3 green shallots, ends trimmed, thinly sliced diagonally
1 bunch coriander, leaves picked, washed, dried, coarsely chopped
8 round (21cm-diameter) rice-paper sheets
80g baby Asian greens
2 (about 400g) salmon fillets, thinly sliced
2 tbs fresh lime juice
1 tbs sweet chilli sauce
1 tsp fish sauce
Lime wedges, to serve

Method

1. Place the carrot, capsicum, green shallot and coriander in a large bowl and gently toss to combine.

2. Soak a rice-paper sheet in a dish of warm water for 45 seconds or until soft and pliable (don't soak the sheet for too long or it will tear). Drain on paper towel and transfer to a clean work surface. Place a few baby Asian greens, a little carrot mixture and some salmon along the centre of the sheet. Fold in the ends and roll up tightly to enclose the filling and form a cigar shape. Cut in half diagonally and place on a serving plate. Repeat with remaining rice-paper sheets, baby Asian greens, carrot mixture and salmon.

3. Combine the lime juice, sweet chilli sauce and fish sauce in a small serving bowl. Serve rice-paper rolls immediately with dipping sauce and lime wedges.

Notes & tips
If salmon fillets are unavailable, you can use a 415g can of red salmon, drained well, flaked.

Source
Good Taste - October 2005, Page 113
Recipe by Tracy Rutherford

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