Gluten-free vegetable rice-paper rolls

Published on 16 December 2024

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I was given rice paper and tried rolls for the first time. Simple and delicious. I pan-fried in little vegetable oil; bake or air-fry instead. I made them simply, but add leek, spring onion, chicken strips or prawns if wanted. Serve with soy sauce.

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Ingredients

INGREDIENTS FOR 6 ROLLS

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Method

Introductory photographs from the original

0 steps completed out of 17

1.Step 1 of 17
I clean and cut vegetables into sticks.
2.Step 2 of 17
I heat a few tablespoons of oil and stir-fry vegetables over high heat around ten minutes.
3.Step 3 of 17
Keep slightly crisp, not overcooked. I add 3 tablespoons of soy sauce and cook 5 minutes; no salt because soy sauce is salty.
4.Step 4 of 17
I cool slightly. Add ginger or garlic powder if wanted.
5.Step 5 of 17
I put room-temperature water in a large container, add rice paper 1 sheet at a time and soak for about a minute.
6.Step 6 of 17
They should be pliable, not mushy.
7.Step 7 of 17
I drain and lay on the worktop.
8.Step 8 of 17
I divide vegetables into 6 portions and add a mound.
9.Step 9 of 17
I fold one edge to the centre.
10.Step 10 of 17
I fold both sides in.
11.Step 11 of 17
I roll closed.
12.Step 12 of 17
I prepare all 6, spacing them because sticky.
13.Step 13 of 17
For strength, I wrap each again in another rice-paper sheet.
14.Step 14 of 17
They stay sealed and crisp more when cooking.
15.Step 15 of 17
Choose oven or pan; I heat oil in a pan and add rolls.
16.Step 16 of 17
I turn often until crisp all over.
17.Step 17 of 17
I drain on kitchen paper and serve with soy sauce.