The Australian Vegan Magazine — May-June 2017

rainbow rice

rolls

With their array of crispy, colourful vegetables, tofu and a magic dipping

sauce, these rice paper rolls will quickly become a favourite. Make these

for your next event and you’ll have a hard time trying not to gobble them up

yourself before the party even gets started.

Makes 10

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1 beetroot (beet), peeled

2 carrots, peeled

1 Lebanese (short) cucumber

1 red capsicum (pepper)

1 yellow capsicum (pepper)

1 green capsicum (pepper)

75g (1 cup) shredded purple

cabbage

20 basil leaves

a handful of micro herbs

1 avocado

10 round rice paper sheets

1 Cut the tofu, beetroot, carrots, cucumber and capsicums into

long thin strips, keeping them separate. Have the cabbage, basil

and micro herbs nearby. Cut the avocado in half, remove the stone

and peel, then cut each half into 5 slices.

2 Fill a bowl with lukewarm water. Submerge one rice paper sheet

into the water for about 15 seconds, or until the sheet is just soft;

don’t leave it in too long or it will become soggy and tear very

easily. Place on a clean tea towel or paper towel.

3 Arrange a small portion of the assorted vegetables, tofu, a slice

of avocado, two basil leaves and some micro herbs along the

centre of the rice paper round, leaving about 5cm of wrapper

uncovered on each side.

You can arrange the different ingredients in colour order to get a

rainbow effect, but this is not essential. Be conservative as to how

much filling you use, as your rice paper sheet may break if you try

to overfill it; at the same time, you want to use enough filling

ingredients to make a generously-sized roll.

Initially, it’s a trial and error exercise to get the right quantity, but

you’ll quickly get the hang of it.

4 Fold in the ends of the rice paper sheet, then roll the sheet up

firmly to enclose the filling. Place your rice paper roll on a serving

board or platter.

5 Repeat with the remaining ingredients, to make 10 rolls.

6 Place all the dipping sauce ingredients in a high-speed blender.

Add 80ml (⅓ cup) water and whiz until smooth. Transfer to a small

serving bowl.

7 Serve the rice paper rolls immediately, with the dipping sauce.

Magic dipping sauce

4 garlic cloves, crushed

1cm knob of fresh ginger, peeled

and roughly chopped

45ml gluten-free tamari

2 tablespoons peanut or almond

butter

1 - 2 tablespoons maple syrup

juice of 1½ limes

1 long red chilli, roughly chopped

Images and recipes
from Hippie Lane:
The Cookbook
by Taline Gabrielian
(Murdoch Books,
RRP $39.99)

Great for parties!