This recipe is a go-to for a date night, pot-luck dish or if you want a light, fresh and healthy meal.
I love the roasted pumpkin filling because it’s so delicious with satay sauce, and it’s basically all the best veggies bundled up in a roll!
This recipe makes 5 rice paper rolls (or 10 if you cut them in half).
What you’ll need:
Quarter pumpkin, thinly sliced and roasted
Half a cucumber, thinly sliced
Half a carrot, thinly sliced
1 1/2 cups alfalfa sprouts
4 large whole lettuce leaves (chop them all in half so you have 8 smaller leaves)
8 rice paper rolls
Handful of fresh coriander
Large bowl of hot water
How to make them:
- Soak the rice paper roll in the hot water for about a minute.
- Transfer the wet rice paper roll onto a clean dinner plate.
- Lay a lettuce leaf on the rice paper roll, and add the pumpkin, cucumber, carrot and alfalfa sprouts and coriander in layers.
- Roll the rice paper roll, tucking in the filling and folding each end to make sure nothing can fall out (at this stage the rice paper roll will still be wet, but once you let it sit for a minute or so it dries out!)
- Once your rice paper roll is dry, cut it in half so you have two smaller rolls.
Enjoy!
Rebecca x
127 eatery 