These colourful vegan rice wraps are a wonderful festive dish, greatly enjoyed not only by vegans! They taste even better when prepared and shared with a good company! Be patient with chopping veggies and mastering the rolling, every bite is worth it!
For an easy step-by-step visual recipe, see the video.
Use your own creativity while you give your body food as medicine!
1 pack of rice paper ( eg. Blue Dragon, 12 pieces)
150 grams of rice noodles
1/4 Iceberg salad
½ peeled carrot
1 peeled cucumber
½ bell pepper
1 ripe avocado
Sesame seeds to sprinkle
Cayenne pepper, Black pepper, salt
Sweet chilly or peanut sauce to dip
Optional: roasted tofu sticks
Cut the salad, carrot, cucumber, pepper and avocado into tiny slices, finely chop the cilantro and arrange in separate piles while you boil the noodles. Drain the noodles, mix with soya sauce, cayenne and black pepper, salt and crushed peanuts. Boil a pot of water and cool down. Soak a rice paper in the hot water for a few seconds, making sure that it is fully soaked yet not too soft. This needs some practice and careful, delicate movements. Spread the soaked rice paper on a clean surface or a tray, lay a few slices from each vegetable horizontally in the middle alongside the noodles, approximately one tablespoon. If you are using tofu, add a slice. Sprinkle with cilantro and sesame seeds. Start rolling away from the side of your body, until you cover the filling. Then roll each edge on the top and finish the rolling with careful movements closing all the gaps. Serve with a salad and any dipping sauce of your choice. Refrigerate and enjoy also on the next day.