Rainbow Superfood Rice Paper Rolls
Ingredients
Rice paper
- 7-10 sheets rice paper
Vegetables
- 1/2 avocado sliced
- 1/4 cup each of green, red and yellow pepper sliced
- One zucchini spiralized or finely cut
- One carrot spiralized or finely cut
- One cucumber spiralized or finely cut
- 1/4 of a small red cabbage, shredded
- 1/2 can chickpeas
Noodles
- 100-150 g cellophane noodles or rice noodles
- Pinch of sea salt
Preparation
Boil the noodles as per the instructions on the packaging, discard the hot water and rinse with cool water. Optional: Color one part of the noodles with beet juice and stir until all the noodles are pink. You can color the other part with a little bit of spirulina powder for a nice turquoise color or with turmeric powder for a nice yellow color, get creative!
Finely cut or spiralize your veggies and fruits in case you want to use fruits too.
Roast chickpeas with a little bit of oil and soy sauce optional in a saucepan.
Fill a large bowl or pot with water and completely dip your rice paper in the water for about 10-20 seconds. I am using the following brand of rice paper.
Use a lightly greased parchment paper on your working surface to avoid the rice paper sticking. Place your cooled noodles and veggies in the center of the rice paper and a bit in front of it.
Roll it up carefully, as it is tricky since the rice paper is very thin and can burst easily. Always seal the sides first.
Dip in sauce of choice, for example, soy sauce or peanut butter sauce.
