No matter what time of year it is, rice paper rolls always remind me of summer. There’s just something about taking a big bite of that crunchy freshness that takes me back. It’s like diving into a wave in the middle of a hot day.
Although they may look confusing, rice paper rolls are actually super easy to make. If you’re organised and make sure to stock up on the ingredients beforehand then you can be munching on these beauties within a matter of minutes.
Persimmon rice paper rolls
- 260g dried rice vermicelli
- 8 16cm round rice paper wrappers
- 8 medium butter lettuce leaves, washed
- 8 large cooked king prawns, peeled, de-veined and sliced in half lengthways
- 24 fresh mint leaves
- 1 small Fuyu (crisp) persimmon, sliced
- 1 small Lebanese cucumber, sliced
- 24 fresh coriander leaves
- 1 tbs Japanese rice vinegar
- 4 tbs hoisin sauce
- 1 tbs unsalted peanuts (or almonds), roughly chopped
1. Prepare rice vermicelli as per packet instructions, drain well.
2. Combine all sauce ingredients for dipping.
3. Place one rice sheet in warm water until just softened, remove from water and place on a clean, damp tea towel.
4. Lay a lettuce leaf over the wrapper, top with two pieces of prawn horizontally, three mint leaves, a little persimmon, cucumber, rice vermicelli and three coriander leaves.
5. Fold bottom of wrapper up over the filling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients.
6. Serve with dipping sauce.
For more information and recipe ideas, visit Persimmons Australia.
For more health recipes, check out this ultimate salted caramel slice and these maca waffles that you can easily whip up on a Sunday morning.
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