Sushi rice paper rolls
Crispy rice paper rolls coated in toasted sesame seeds and filled with sensational sushi fillings make this the ultimate snack or light meal. Customise with a cooked protein of your choosing.
Ingredients
Method
Ingredients
- 6 sheets rice paper
- 1 seaweed sheet, cut into 12 pieces
- 1 cup cooked sushi rice
- ¾ cup cooked protein of your choosing (we love teriyaki chicken)
- ⅓ cucumber, cut into thin strips
- ½ carrot, cut into thin strips
- ½ avocado, thinly sliced
- ⅓ cup sesame seeds
- Sliced spring onion
- Soy sauce
Method
- Soak one rice paper sheet at a time as per pack instructions. Place on a damp tea towel and place a piece of seaweed in the centre.
- Top with sushi rice, your chosen protein, cucumber, carrot and avocado to the same length as the seaweed. Add another piece of seaweed on top.
- Fold the sides of the rice paper towards the centre and tightly roll the rice paper to seal. Cover with a damp cloth and repeat with the remaining rice paper.
- Roll the rice paper rolls in sesame seeds, then cook in a preheated frying pan with a generous drizzle of oil over medium-high heat for a few minutes on each side or until golden and crispy.
- Garnish with sliced spring onion. Serve with soy sauce and enjoy!
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