Beetroot and peanut rice paper rolls

Recipe from: 27 January 2015
recipes, vegetarian, vegetables

Ingredients 15
Servings 2
Minutes 00:20


Serving Change
  • generous handful rice (vermicelli) noodles
  • 2 – 3 cooked beets, sliced into thin rounds
  • 1
    red and yellow sweet pepper, deseeded and julienned
  • 1/2
    cucumber, quartered lengthways, deseeded and julienned
  • 1
    large carrot, peeled and julienned
  • 2 -3 scallions, cut into slithers
  • sprouts of your choice
  • salted, rosted peanuts, crushed
  • fresh mint leaves
  • 3
    light soy sauce
  • 1
    sesame oil
  • 2
    lime juice
  • zest of 1 lime
  • pinch of dried, red chilli flakes


Place the dried rice noodles in a heatproof bowl and cover with boiling water. Set aside for about 8 minutes, until they are completely soft. Drain. 
Rinse the beetroot rounds under cold water and drain the moisture off by placing on a carlton towel. This will prevent the colour bleeding throughout the wrap.
Line the julienned vegetables up into several piles and trim the edges to make them all more or less the same length. Fill a large, flat bowl with lukewarm – medium hot water. Soak 1 rice paper sheet at a time for just less than a minute. Check that it is soft, before removing from the water and lay on a clean dish towel or chopping board.

Starting from the bottom, lay a beetroot round and a large sprig of mint, followed by some rice noodles. Next up is some sprouts, the crushed peanuts and finally, a sparse handful of mixed vegetables.
Fold up from the bottom, then fold the sides, inwards rolling upwards to finish the roll. Continue until you have used up all the filling ingredients.
Place the wraps on a serving board or platter and scatter over the black sesame seeds.

For the dipping sauce, whisk all the ingredients together and pour into a dipping bowl and serve alongside the vege-rolls.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, click here.
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Read more on: vegetables  |  vegetarian  |  recipes


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