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300ml Vitasoy Protein Enriched Ricemilk
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4cm ginger, thinly sliced
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2 stems lemongrass, finely chopped
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3 kaffir lime leaves, torn or finely grate the rind of 1 large lime
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60g vermicelli rice noodles
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6 large sheets of rice paper
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2 medium carrots, cut into thin strips with
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a vegetable peeler
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¼ cup mung beans
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2 Lebanese cucumbers, cut into 6cm sticks
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3 spring onions, cut into long 6cm thin strips
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½ bunch coriander leaves and stems, finely chopped
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¼ bunch mint, leaves picked and roughly chopped
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2 tbsp each of sesame seeds and sunflower seeds, lightly toasted
Sesame dipping sauce
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½ tbsp toasted sesame seeds
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2 tbsp chilled water
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1 tbsp gluten free soy sauce
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2cm ginger, finely minced
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1 red chilli, finely sliced
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1 tsp sesame oil
Step 1
Pour the Vitasoy Protein Enriched Ricemilk into a medium sized saucepan with the ginger, lemongrass and lime leaves. Bring to the boil, reduce the heat and simmer for 3 minutes.
Step 2
Break the vermicelli rice noodles in half and add to the infused ricemilk. Simmer gently for 3 minutes or until the noodles are softened. Cover and remove from the heat. Let stand for 5 minutes or until the liquid has almost been completely absorbed. Set noodles aside to cool.
Step 3
Arrange the filling ingredients onto a large plate. Fill a large bowl with hot water, add one sheet of rice paper and soak for 30 seconds or until just softened. Gently remove from the water and place on a clean chopping board or plate, smoothing out the surface. Place about 1 rounded tablespoon of the softened noodles in the centre of the wrap - smoothing them out a little. Top with several pieces of carrot and some mung beans, 3 or 4 sticks of cucumber and one stem of spring onion.
Step 4
Finally top with chopped corriander leaves with stems, mint and some of the toasted sesame and sunflower seeds.
Step 5
Firmly, yet gently bring the bottom base of the wrap up and over to encase the ingredients. Bring in the left side of the wrap and encase, then slowly and firmly roll up the wrap. Place the wrap seam side down in front of you. If desired, cut in half and top with the remaining sesame and sunflower seeds to serve. Repeat with the remaining ingredients. For the dipping sauce: Combine the ingredients and refrigerate until serving.
