Avocado + Organic Sprouts Rice Paper Rolls

There's something a little frustrating to me about the average bloggers way of writing a recipe. Sure, it's so cute how Sally ran into Bianca and she recommended putting peas into soup so she made some hybrid soup pea casserole... We've all read that, right?

Well, straight up. Here's a darn good rice paper roll recipe. Once you nail the rolling you're pretty much set to add anything as the ingredients.

My top suggestions?
Salmon, avocado + vermicelli noodles
Tofu, carrot, cucumber mint + vermicelli noodles (with a strong peanut sauce!)
Chickpea, tuna, sprouts + capsicum

Why organic sprouts? 

I've recently done a collab with Fluid Growers and their ultra cool Water Garden - it's a self-sufficient garden on top of a fish tank! I love the idea of garden to plate - we have a little vege garden that is always bringing us goodies such as heirloom tomatoes, mini eggplants and an abundance of parsley.

Rice paper rolls have been a favourite of mine for some time - when I worked in West End there were a few places that sold them. The tofu was my fave at the time, being vegetarian and all.

So, the recipe. Let's get to it.

Avocado + Organic Sprouts Rice Paper Rolls

76g Carbs - 27g Fat - 13g Protein
Makes 2.

What you'll need:
Rice Paper Rolls - 
2 x Rice Paper Sheets
25g x Rice Vermicelli (noodles - the thin ones!)
1/2 cup x Sprouts
1/4 cup x Shredded Mix Veg (carrot, kale, beetroot, cabbage)
1/2 x Avocado

Dipping Sauce -
3tbs x Hoisin Sauce
1tbs x Crunchy Nut Butter

  • Prepare the rice vermicelli noodles by boiling water and placing the noodles to soak for 2-3 minutes. Drain water from noodles.
  • Whilst the noodles are soaking, prepare the avocado by slicing and if preparing the veg go ahead with grating/shredding/cutting up.
  • Mix ingredients for the sauce and microwave for no more than 20-30 seconds. Stir to distribute the nut butter throughout the mix.
  • Put together the rolls - the rice paper needs to be soaked. If I'm only serving myself for a lunch/snack I prefer to just do this under the tap. Otherwise use the water from the noodles to soak.
  • Lay out rice paper on a non-stick surface, place ingredients in middle and roll!
  • Enjoy by dipping into the sauce.

To make this more filling, just add proteins such as seafood (prawns or smoked salmon), tofu or steak.

So tell me, what's your favourite Rice Paper Roll filling?


PS: When I say 25g of the Rice Vermicelli, there's a good chance you'll cook too much. I swear that stuff just doubles in size. So just break as much off as you think will suit - generally a palm size amount.

PPS: "How the heck did she have time to shred the veg?" I'm not that thrifty guys, after all I have a 6 month old! I had some leftovers of a packet of kale coleslaw from Woolies that I wanted to put to use.