Lao-inspired Mixed Vegetable Rice Rolls

Ingredients

• 12 rice paper wrappers 12 rice paper wrappers
• 1 cup (200g) cooked rice noodles 1 cup (200g) cooked rice noodles
• 1 cup (150g) julienned carrots 1 cup (150g) julienned carrots
• 1 cup (150g) julienned cucumbers 1 cup (150g) julienned cucumbers
• 1 cup (150g) julienned bell peppers (assorted colors) 1 cup (150g) julienned bell peppers (assorted colors)
• 1 cup (150g) julienned purple cabbage 1 cup (150g) julienned purple cabbage
• 1 cup (30g) fresh cilantro leaves 1 cup (30g) fresh cilantro leaves
• 1 cup (30g) fresh mint leaves 1 cup (30g) fresh mint leaves
• 1 cup (30g) fresh Thai basil leaves 1 cup (30g) fresh Thai basil leaves
• 1 cup (30g) fresh lettuce leaves 1 cup (30g) fresh lettuce leaves
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 teaspoon (5ml) Sriracha sauce (optional) 1 teaspoon (5ml) Sriracha sauce (optional)
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 4g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Prepare the rice paper wrappers according to package instructions.
2. 2.
   In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey, Sriracha sauce (if using), and water to make the dipping sauce. Set aside.
3. 3.
   Dip one rice paper wrapper into a bowl of warm water for a few seconds until it becomes pliable. Place it on a clean, damp kitchen towel.
4. 4.
   Arrange a small amount of rice noodles, julienned carrots, cucumbers, bell peppers, purple cabbage, cilantro, mint, Thai basil, and lettuce leaves in the center of the rice paper wrapper.
5. 5.
   Fold the sides of the wrapper over the filling, then roll it tightly from bottom to top, sealing the edges.
6. 6.
   Repeat steps 3-5 with the remaining ingredients.
7. 7.
   Serve the rice rolls with the prepared dipping sauce on the side.

Treat your ingredients with care...

• Rice paper wrappers — Ensure that the water used for soaking the rice paper wrappers is warm, but not too hot, to prevent them from becoming too sticky or tearing easily.
• Rice noodles — Cook the rice noodles according to the package instructions, then rinse them under cold water to prevent them from sticking together.
• Fresh herbs — Gently wash the fresh herbs and pat them dry before using to remove any dirt or excess moisture.

Tips & Tricks

• To add more protein, you can include tofu or cooked shrimp as additional fillings.
• Customize the dipping sauce by adjusting the amount of Sriracha sauce to suit your preferred level of spiciness.
• Soak the rice paper wrappers one at a time to prevent them from sticking together.
• Serve the rice rolls immediately after preparing to maintain their freshness and crispness.
• If you prefer a warm version, you can briefly dip the rice paper wrappers in warm water instead of cold water.

Serving advice

Serve the Lao-inspired Mixed Vegetable Rice Rolls as a light lunch or appetizer. Arrange them on a platter and garnish with additional fresh herbs for an attractive presentation. Encourage guests to dip the rolls into the tangy sauce before taking a bite to fully enjoy the flavors.

Presentation advice

Arrange the rice rolls on a vibrant platter, showcasing the colorful assortment of vegetables and herbs. Garnish with a sprinkle of sesame seeds or crushed peanuts for added texture and visual appeal. Serve the dipping sauce in a small bowl alongside the rolls.