Scrambled Rice Paper Roll
Rice paper rolls are a fresh and light lunch options for the whole family. We usually make ours with tofu, but didn’t have in the fridge, so we thought to give scrambled egg a go. And it did not disappoint. Although they are a bit messy to eat with little hands, they managed to get about 70% in their mouths. They also loved helping out with this one. I should note that the kids rolls were not pictured, for obvious reasons. Makes 6-8 rolls
Recipe
Scrambled Rice Paper Roll
Ingredients
50g Dry Vermacilli
6-8 Rice paper
1/2 cup Shredded veg (carrot, kale, snap peas) we used pre made salad mix
4 Eggs
1 tbs Sesame oil
Small bunch Mint leaves
Peanut sauce
2 tbs Smooth Peanut butter
2 tsp Lemon juice
1/2 tsp Honey
2 tsp Soy sauce
2-3 tbs Boiling water
Directions
Place the dry vermicelli in a large bowl, and cover with boiling water. Let it stand for 5 minutes then drain.
Mix the all the peanut sauce ingredients together, then pour over the noodles and mix in well.
Whisk the eggs together, heat up the sesame oil in a pan and scramble the eggs.
This part requires some preparation to make it fun and easy for the kids to get involved.
Get a large tray (big enough to fit the rice paper in). Cover with boiling water.
Lay a tea towel flat on a large surface, put all the ingredients (noodles, veggies, scrambled eggs and mint) in a seperate bowls above the tea towel. Now you’re ready to assemble.
Place one rice paper in at a time. Wait till it’s soft, then place it on the tea towel.
Add the noodles, a few shredded veggies, some scrambled egg and mint.
Fold the top and bottom edges in, then roll from left to right and the rice paper will seal itself.
Repeat till you have finished the ingredients.
Best eaten immediately dipped in some sweet chilli sauce
* If not eating immediately, just wrap and store in fridge for up to 2 days.
