I have recently started making fresh rolls using rice paper, and I love making them as appetizers or as a healthy lunch option with some soup or a side salad. I've experimented with different ingredients, but this is the basic one I go back to most often.
10 rice papers
100 grams thin rice noodles (in a package with 4 bundles, use 1 bundle)
2 carrots, cut in matchsticks
1 cucumber, in matchsticks
1 mango, sliced in thin strips
1 yellow bell paper, in thin strips
1 handful lettuce, shredded
1 handful chopped parsley or cilantro
1 tbsp. sesame oil (optional)
1 tsp. rice vinegar (optional)
1/4 tsp. sugar (optional)
1- Cook rice noodles as directed. Drain. Mix sesame oil, rice vinegar and sugar if using and toss with noodles.
2- In a large bowl, fill halfway with very warm water. Work with one sheet of rice paper at a time, finishing entire process before beginning the next roll. Dip rice paper in water until soft. Check instructions on package for soaking time. On a clean surface, lay rice paper flat and place some lettuce in the middle.
3- Place some carrot, pepper, mango, cucumbers, herbs and rice noodles on the lettuce.
4- Fold one edge of rice paper over the middle and tuck under. Fold in the ends and roll over once more to close.
5- Slice each roll in half.
Serve with dipping sauce of choice. I prefer a ginger chili sauce. Enjoy!