Veggie Rice Paper Rolls With Miso Dipping Sauce
Makes 8 rice paper rolls Prep time: 25 minutes
Calories 572
Ingredients
- 8 rice paper sheets
- 16 mint leaves
- 1 red capsicum sliced into strips
- 1 lebanese cucumber sliced into batons
- 1 beetroot medium, grated
- 1 carrot grated
- 0.5 avocado sliced into 8 pieces
- 0.25 cup cashews or peanuts, chopped
- 0.25 cup miso paste white
- 3 cm ginger piece grated or finely chopped
- 0.5 cup greek yoghurt or natural yoghurt
- 1 tsp honey optional
- 2 tbsp water
Instructions
- Soak a rice paper sheet in warm water for about 10 seconds, then lay it flat on a plate or chopping board. Top with two mint leaves, two pieces of capsicum, two pieces of cucumber and a small handful of grated beetroot and carrot. Add a slice of avocado and sprinkle with some chopped nuts.8 rice paper sheets, 16 mint leaves, 1 red capsicum, 1 lebanese cucumber, 1 beetroot, 1 carrot, 0.5 avocado, 0.25 cup cashews
- 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. Repeat to make the remaining rice paper rolls.8 rice paper sheets, 0.25 cup cashews
- For the miso dipping sauce: Add all the ingredients (except the water) and mix really well to break down the miso. Then add 1 tablespoon of water at a time until your desired consistency is reached. YUM!0.25 cup miso paste, 3 cm ginger piece, 0.5 cup greek yoghurt, 1 tsp honey