Veggie Rice Paper Rolls With Miso Dipping Sauce
Veggie Rice Paper Rolls With Miso Dipping Sauce
Makes 8 rice paper rolls Prep time: 25 mins
Ingredients
- 8 rice paper rolls
- 1 carrot grated
- 1 red capsicum sliced into thin fingers
- 1 lebanese cucumber sliced into fingers
- 1 beetroot medium, grated
- 1/2 avocado sliced into 8 pieces
- 1/4 cup cashews chopped, OR peanuts
- 16 mint leaves
Miso dipping sauce:
- 1/4 miso paste white
- 3 cm ginger knob, grated or finely chopped
- 1/2 cup greek yoghurt or natural yogurt
- 2 tablespoons water
- 1 teaspoon honey optional
Instructions
Method:
- Soak 1x rice paper in warm water for approx. 10 seconds. Pull out gently and lay flat. Top each rice paper with 2x mint leaves, 2x pieces of capsicum, 2x fingers of cucumber and a small handful of grated beetroot and carrot. Then add a slice of avocado and sprinkle with your desired chopped nuts. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the chopped nuts. Then keep rolling firmly. The paper is sticky so it will seal itself.
- For the miso dipping sauce – add all ingredients (apart from the water) and mix really well to break down the miso. Then add 1 tablespoon of water at a time until desired consistency is reached. YUM!!!!!
Nutrition
Calories: 572kcalCarbohydrates: 62gProtein: 24gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 5mgSodium: 180mgPotassium: 2103mgFiber: 17gSugar: 30gVitamin A: 15089IUVitamin C: 184mgCalcium: 265mgIron: 6mg
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