Cold Rolls Three Ways – LEAH ITSINES

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

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! 

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