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1 pack Vegie Delights Thai chilli & lime cakes
8 Vietnamese rice paper wraps
400g sweet potato, sliced 1cm thick
1 tablespoon coconut oil, melted
1/2 bunch coriander, picked with about 10cm stem attached to leaves, roots removed
1/4 cup mint leaves
4 Asian shallots, sliced in half approximately 10cm in length
2-3 tablespoons pickled ginger, finely sliced
1 mild red banana chilli, seeds removed, finely sliced 4 lettuce leaves
Heat oven to 180°c, line two baking trays with greaseproof paper.
Arrange Vegie Delights Thai Chilli & Lime Cakes on one tray, and sweet potato slices drizzled with coconut oil and tossed to coat, on the other.
Cook in oven for 10 minutes then slice in half.
Make rice paper rolls. Pour boiling water into a shallow bowl wide enough for your dry wraps, dip the rice paper wrap into the water to soften completely then lay onto chopping board.
Place 1 stalk coriander in the middle, 2 mint leaves, shallot, some pickled ginger and chilli, then top with pieces of Vegie Delights Thai Chilli & Lime Cakes and finish with lettuce.
Repeat with remaining ingredients and serve.