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Christmas Rice Paper Rolls

With Vegetable Broth Miso Ramen
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
30 min
Christmas Rice Paper Rolls

Rice paper rolls tick all the boxes when it comes to ease, time savers, guaranteed goodness, health and affordability. There’s also endless options when it comes to combinations and sauces to pair them with. We’ve gone with some iconic Christmas suspects like pomegranate, mint and some colourful veggies, paired back with a tasty miso peanut sauce. We see these rice papers rolling and nobody hating.

Entertaining
Modern Wellness Cuisine
Pantry Items
View in metric
  • 2 tablespoons Vegetable Broth Miso Ramen
  • 2 teaspoons Organic Brown Rice Syrup
  • Approximately 3.5 ounces vermicelli rice noodles or glass noodles
  • Approximately 2.6 ounces kale or green cabbage
  • Approximately 1.8 ounces beansprouts
  • 2 red capsicums (bell peppers)
  • 1 cucumber
  • 1 large pomegranate
  • 4 sprigs of fresh mint
  • 4 sprigs of fresh coriander
  • 12 medium round rice-paper wrappers
  • 1/3 cup natural peanut butter
  • Juice from 1 lemon
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon tamari or coconut aminos
  • 1 garlic clove, minced
  • 1.2 inch knob of ginger
  • 1 tablespoon brown rice vinegar or seasoned rice vinegar
  • 1/3 cup water, more if needed
  1. To make the dipping sauce, chop the garlic and ginger. Place into a small bowl then add the remaining sauce ingredients. Mix well, then taste and adjust the flavours, if needed. This can also be combined in a food processor or blender.
  2. Prepare the noodles according to the packet instructions. Drain, then leave to cool. 
  3. Cut the vegetables into matchstick slices roughly 2 inches in length and place into a large bowl with the cooled noodles and beansprouts.
  4. Cut the pomegranate in half, hold one half over a bowl, cut-side down, and tap the back of it with a wooden spoon so that all of the seeds come out. Repeat with the other half. Pick in the herb leaves ready to assemble.
  5. Dip one of the rice paper wrappers in a shallow bowl of warm water. Allow to soak for around 10 seconds until soft and pliable, drain on kitchen paper, then place onto a board.
  6.  Arrange 1- 2 heaped tablespoons of the filling onto the wrapper in a rough line, (be careful not to overfill them as they’ll be hard to roll).
  7. Fold the edge nearest to you over the filling, then tightly roll it away from you, tucking in the left and right edges as you go, then press down to seal.
  8. Repeat with the remaining ingredients, halve each roll at an angle, then serve with the dipping sauce – enjoy!