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Vegan Rice Paper Rolls with Spring Florals
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Recipes

Vegan Rice Paper Rolls with Spring Florals

Serves:Makes 20

Ingredients:

  • 250g Chang’s gluten-free vermicelli
  • 20x edible rice paper rounds
  • 40 edible flowers and nasturtium leaves
  • 1 telegraph cucumber cut into matchsticks
  • 200g firm tofu or tempeh, sliced into matchsticks
  • 3 green onions, sliced thinly
  • 1 cup combined mint and coriander leaves
  • 10 green oak lettuce leaves, halved
  • 1/2 cup Chang’s Hoisin sauce
  • 1/4 cup roasted peanuts, crushed
  • 2tbsps Chang’s Light Soy Sauce
  • 1 tbsp Chang’s Sesame oil
  • Juice of 1 lime

Method:

  1. Place vermicelli in a large heatproof bowl, pour over enough boiling water to cover noodles and stand 4 minutes or until noodles are softened: drain and cut into rough lengths.
  2. Combine vermicelli in a large bowl with cucumber, tofu, onion, herbs and lettuce: set aside.
  3. Fill a large bowl with warm water.
  4. Using one piece of rice paper round at a time, submerge in water for 10-15 seconds to soften then transfer to clean working surface.
  5. Place two edible flowers or nasturtium leaves along the centre of the softened rice paper round and top with 1/4 cup of the noodle mixture.
  6. Fold in ends then roll rice paper to seal.
  7. Place on baking paper lined tray and cover with a clean damp tea towel and repeat with remaking rice paper rounds, flowers and noodle mixture.
  8. Combine Hoisin, Soy, sesame oil and lime juice in a small bowl and serve with rice paper rolls