Roasted Capsicum Rice Paper Rolls

    33 minutes

    These really are a fantastic entrée finger food for your Christmas lunch. They are served cold and there's no cooking involved which makes them perfect for a hot day.


    Washington, United States
    3 people made this

    Makes: 6 rice paper rolls

    • 50g rice vermicelli noodles sieved
    • 50g snow peas
    • 1 medium capsicum, roasted, peeled and thinly sliced
    • 6 round rice paper sheets with a 20cm diameter
    • 1 carrot, peeled, cut into matchsticks
    • 2 tablespoons coarsely chopped toasted peanuts
    • sweet chilli sauce, to serve

    Preparation:25min  ›  Extra time:8min  ›  Ready in:33min 

    1. Trim ends off snow peas. Put in medium bowl with boiled water for 1 minute. Drain and rinse with cold water. Slice in thin strips lengthways.
    2. Put vermicelli noodles in medium bowl. Add boiled water and set aside for 5 minutes until tender. Drain well.
    3. Soak 1 sheet of rice paper for 30 seconds. Lay on paper towel to drain. Place on clean work bench. In the centre of the rice paper place a small amount of roasted capsicum, snow pea, carrot, vermicelli and peanuts.
    4. Fold in ends of rice paper and roll up the filling firmly. Continue with the next 5 rice paper rolls and then serve on a plate with sweet chilli sauce.

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