Crunchy Vegetable Rice Paper Rolls

Name: Crunchy Vegetable Rice Paper Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Cuisine: South African
Ingredients: 1 tsp fresh ginger root grated; 60 ml soy sauce; 30 ml sweet chilli sauce; 1 tbsp Robertsons zesty lemon and herb; 10 ml sesame oil; 125 ml white wine vinegar; 125 ml water; 80 g sugar; 1 tbsp Robertsons zesty lemon and herb; 1 small red cabbage thinly sliced; 1 small green cabbage thinly sliced; 2 carrots cut into julienne; 1 fresh red beetroot cut into julienne; 1 fresh golden beetroot cut into julienne; 1 red onion thinly sliced; 8 rice paper sheets

8 People
25 min.
easy

Try these delicious rainbow coloured vegetable rolls, jam-packed with red cabbage, carrots, ginger and more.

Ingredients

For the Dressing

1 tsp fresh ginger root grated
60 ml soy sauce
30 ml sweet chilli sauce
1 tbsp Robertsons zesty lemon and herb
10 ml sesame oil

For the Pickle

125 ml white wine vinegar
125 ml water
80 g sugar
1 tbsp Robertsons zesty lemon and herb

For the Rolls

1 small red cabbage thinly sliced
1 small green cabbage thinly sliced
2 carrots cut into julienne
1 fresh red beetroot cut into julienne
1 fresh golden beetroot cut into julienne
1 red onion thinly sliced
8 rice paper sheets

Cooking Method

For the Pickle

Combine all the ingredients in a saucepan over medium high heat. Bring to the boil and stir until all the sugar has dissolved.

For the dressing

Combine all the ingredients in a small bowl. Set aside.

For the Rolls

Place all the sliced vegetables in separate bowls. Divide the pickling liquid between the vegetables. Leave to pickle for at least 10 min.
Soak a sheet of rice paper in a bowl of warm water for 15-20 seconds. Lie it flat on a clean surface. Place a small heap of each of the vegetables at the bottom of the sheet of rice paper.
Fold the sides in over the veggies and roll the rice paper up tightly into a roll. Repeat with the rest of the rice paper sheets. Serve the spring rolls with the dipping sauce.