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Vietnamese Rice Paper Rolls
This is the start of a few summer recipes that will help you on your way to feeling great.
Remember its not how you look that’s important, its how you feel.
When you eat deliciously fresh plant based food, you always feel better!
15 - 20 Mins
8 small rice paper wrappers
60g rice vermicelli
8 Fry’s Family battered prawns, lightly fried
1 tbsp chopped basil
3 tbsp chopped mint leaves
3 tbsp chopped coriander
1 carrot, finely sliced (julienne strips)
2 lettuce leaves, chopped
2 avocados, sliced
3 tablespoons hoisin sauce
1 teaspoon finely chopped roasted peanuts
This recipe serves 4 as a starter.
Boil rice noodles for 3 to 5 minutes.
Rinse thoroughly with cold water and drain well so they don’t stick together.
Fill a large bowl with warm water.
Dip one wrapper into the water for a few seconds (1-3 secs) to soften.
Lay wrapper on the plate and place 2 Fry’s prawn halves, a handful of noodles, basil, mint, coriander, lettuce, carrots in a row across the centre, leaving a few cm of the wrapper uncovered on each side.
Lay the avocado slices over the top.
Fold in uncovered sides of wrapper, then tightly roll to enclose the filling.
Sauce: Mix the hoisin sauce and peanuts together.
Serve the rice paper rolls with hoisin-peanut dipping sauce.
For more lush vegan recipes click here
Chia is an incredibly nutritious seed and is probably going to make its way into most of my recipes!
This tiny seed certainly packs a punch. And even better, it is usually organic and sustainable!
I call this a pudding, but feel free to eat for breakfast, snack or after dinner treat.
Whilst in Scotland for a wedding I blog about my experiences in my first fully vegan restaurant. It was a lovely experience and the staff were absolutely lovely.
Short and sweet!
Love and light,