Rice Paper Rolls

About This Recipe

These light, translucent rolls are a low-FODMAP dream — rice paper wrappers encasing a colourful filling of poached prawns, vermicelli noodles, fresh mint, crunchy carrot, and cucumber. Served with a simple peanut-free dipping sauce, they are refreshing, gut-friendly, and require no cooking beyond boiling the noodles.

Ingredients

Serves 2

• 8 sheetsrice paper wrappers
• 200 gcooked prawns, halved lengthwise
• 100 grice vermicelli noodles, cooked and cooled
• 1 mediumcarrot, julienned
• 0.5 mediumcucumber, julienned
• 1 handfulfresh mint leaves
• 1 handfulfresh cilantro leaves
• 2 tbsptamari
• 1 tbsprice wine vinegar
• 1 tspsesame oil

Instructions

1. 1

   Prepare the filling

   Have all filling ingredients prepped and arranged within arm's reach. Cook rice vermicelli according to package directions, rinse under cold water, and drain.

2. 2

   Soften the wrappers

   Dip one rice paper wrapper into a bowl of warm water for 5–10 seconds until pliable but not fully soft. Lay it on a clean damp surface.

3. 3

   Fill and roll

   Place a few prawns, a small bundle of noodles, carrot, cucumber, mint, and cilantro on the lower third of the wrapper. Fold in the sides, then roll tightly from the bottom. Repeat with remaining wrappers.

4. 4

   Make dipping sauce and serve

   Whisk together tamari, rice wine vinegar, and sesame oil. Serve the rolls whole or halved with the dipping sauce on the side.

Variations

• •

  Use shredded chicken instead of prawns.

• •

  Add thinly sliced mango for a sweet-savoury combination.

Storage

Cover with a damp cloth and refrigerate up to 4 hours. Not suitable for longer storage.