Gluten free rice paper rolls

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: cabbage strips

Zucchini noodles lower carbs, and cabbage strips are budget-friendly.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free, and soy sauce is a cost-effective alternative.

mint leaves

🥗Healthier: cilantro

💰Cheaper: parsley

Cilantro offers a fresh flavor, while parsley is widely available.

Soak bean cellophane noodles in cold water for 10 to 15 minutes.

Prepare ingredients: toss together cucumber and spring onions.

Cut avocado in half, remove the pit using a sharp knife, and take it out whole.

Prep Vietnamese mint by leaving leaves whole or chopping finely.

Strain the softened noodles after soaking.

Set up a damp tea towel on the bench and a baking dish with tap hot water.

Dip rice paper roll wrapper in warm water for 3 to 5 seconds until it starts to soften.

Place prawns in the middle of the wrapper, followed by a Vietnamese mint leaf (decorative side facing out), a small piece of avocado, a little bit of noodle, and some lettuce mix.

Fold the ends of the wrapper up to seal, ensuring the join is on the bottom.

Prepare dipping sauces: use commercially bought sweet chili sauce straight from the bottle.

For hoisin sauce, ensure it is tamari-based (gluten-free) and mix with chopped roasted unsalted peanuts.

Cover rice paper rolls with a damp tea towel if not eating within the next half hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens