Recipe: Fresh Delcado rice paper rolls
Recipe created by Tom Walton for Delcado Avocados.
Prep time/Cook time: 30 minutes
Serves: 8
Ingredients
Fresh delcado rice paper roll
- 100g rice vermicelli noodles, soaked in boiling water 10 minutes
- 1 tsp soysauce
- 1 tspsesame oil
- 8 large round rice paper sheets
- 1 babygem lettuce, finely sliced
- 1 large carrot, finely sliced into matchsticks
- 2 Lebanese cucumbers, seeds removed, finely sliced
- ¼ small red cabbage, finely sliced,
- 100g peatendrils
- Handful each coriander and mint leaves
- 2 shallots, finely slicedat anangle
- 2 Delcado avocados, sliced into thin wedges
Miso tahnini dipping sauce
- Miso tahini dipping sauce:
- 1/3 cup tahini
- 2 tbs white miso
- 2 tbsp maple syrup
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2limes to serve
- 2 tsp each toasted black and white sesame seeds
Method
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Soak the vermicelli noodles for 10 minutes and then drain well and toss in the soy sauce and sesame oil. Set aside in a bowl.
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Place all the prepared rice paper roll filling ingredients onto plates or bowls.
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Fill a shallow bowl or pan with cold water.
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Now to get rolling! Working one at a time, dip the rice paper sheet into the water for approximately 10 – 15 seconds. You want the sheet pliable, but not floppy as it continues to soften.
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Carefully lay the rice paper sheet flat on a clean, dry tea towel on the bench.
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Begin topping the sheet with the lettuce, some cucumber, carrot, capsicum, a small handful noodles, cabbage, pea tendrils, herbs and shallots. Place the fillings in the middle, leaving approximately 3cm on each side.
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Place 2 slices of Delcado avocado next to the pile of ingredients, towards the bottom.
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Fold up the upper edge and cover the filling, but not the Delcado. Then fold in the sides, like a burrito. Roll up the bottom edge, over the Delcado and the filling, so that the Delcado can be seen on the outside
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Repeat with the remaining ingredients. Place the rolls onto a platter or tray as you go, but don’t let them touch as they will stick while they sit.
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For the miso tahini sauce, whisk all the ingredients together with ¼ cup water to make a thick, smooth sauce. You may need to add more water as you do.
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Serve the rice paper rolls topped with a sprinkle of sesame seeds.