Cold Rolls Three Ways

Cold rolls are SUPER easy and SO good for a healthy lunch! The best thing about them is that they're packed with loads of veggies, noodles, and whatever meat you choose! The combinations are endless! 

In this recipe I used; 
THE BASE: fried tofu, Teriyaki Chicken & fresh cooked king prawns.  
THE VEGETABLES:  purple cabbage, carrots, cucumber and red capsicum. 
FRESH HERBS:  that were used were coriander and mint. 
CARB: I used vermicelli rice noodles. 
WRAPPER: 22cm round rice paper sheets

Directions: 
Chop up ALL vegetables into thin strips - the smaller the better (chunky vegetables are super hard to wrap! 
Submerge 1 round rice paper sheet in warm water for 15 seconds.
Place onto a plastic chopping board. 
Start ADDING YOUR FAVES! This is the part where your creativity comes in! Add a small amount of each veggie into bottom half of the circle. 
Add some meat/fish and a small amount of noodles!
Begin to roll forward, keeping everything tightly inside.  Once you get half way, pull in the sides whilst continuing to roll. Keeping a very tight grip is super important because they can fall apart easily.
See video below for more on how to wrap and roll! 

2 comments

  • Hi Jayne,

    I prepare them often the evening before and then just eat them for lunch the next day. They do not dry out or go hard. They tend to get a little bit chewy, but not too much :)

    Enjoy!

    Corinna
  • Hi Leah! – do you think these could be made ahead? So day before and then used for lunch the next day or would the rice paper dry out and go hard? Have you ever tried? Thanks!

    Jayne

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