Rice Paper Rolls Recipe and Mint Dipping Sauce with peppermint, lemon and lime essential oils

This recipe features Young Living Peppermint essential oil , Young Living lime essential oil and Young Living lemon essential oil. The recipe is by Chef Kate.

These yummy rice paper rolls are fun to make with your kids depending on their age. You can at least let them pick their fillings and then roll them for them…or let them try!

The Peppermint essential oil in the dipping sauce gives a refreshing minty taste, but use it sparingly as a little goes a long way! Instead of zesting or juicing, use Lemon essential oil for a convenient way to use this bright flavour.

TIP Get creative using veggies/fillings you like. Here are a few ideas; sliced mushrooms, snow peas, cooked sweet potato strips, cooked chicken, tofu, or beef pieces. If you want to make these vegetarian or vegan leave out the prawns and add more veggies and use vegan mayonnaise for the dipping sauce.

For the rolls you’ll want to cut the veggies in thin long strips (julienne style). Cut the prawns in half lengthways or if using tofu cut in long thin flat pieces.

Prep Time: 20 minutes

Servings: 4

Rice Paper Rolls Ingredients

12 rice paper wrappers

50g rice noodles (vermicelli) (optional)

12 cooked prawns, peeled

1 carrot, peeled

1 small capsicum

1 small cucumber, peeled and seeded

1 cup pea shoots or bean shoots (optional)

2 spring onions

12 mint leaves (or more, to taste)

coriander leaves and/or parsley leaves (approx. ½ bunch chopped)

Mint Dipping Sauce Ingredients

¾ cup mayonnaise

2 tbsp fresh lemon or lime juice (to taste)

2 tbsp tamari or soy sauce (to taste)

2 tbsp maple syrup or honey (to taste)

4 drops Young Living lemon or lime essential oil (to taste)

1 drop Young Living peppermint oil (optional, to taste)

pinch of salt (to taste)

4 – 6 fresh mint leaves (optional)

a little water to thin

Instructions

1. Prepare all the ingredients before you plan to assemble the rolls. You can do this step a day ahead except for soaking the rice noodles and rice paper wrappers. If you are using green prawns cook and cool them so they are ready to use in the rolls.

2. Make the dipping sauce by placing all the ingredients in a blender and blending. Taste and add a little more tamari, maple syrup, and/or Lemon essential oil, if desired.

3. When ready to make the rolls place the noodles in a bowl and cover with boiling water and let them soften for approx. 5 minutes then drain, rinse them in cool water and drain them again well. Set them aside with the rest of the filling ingredients. Make sure the excess moister is drained or the rolls could be soggy.

4. Now you are ready to make the rolls and you do them one at a time unless you have help. I like to use a damp cloth to set the wrappers on as I fill them so they do not dry out.

5. Fill a large shallow dish with warm water and dip in one rice paper wrapper at a time for approx. 30 seconds and when soft remove from the water with your hands and set on the damp cloth.

6. Place 2 prawn halves end to end in the middle of the rice paper (I like to start with the prawns as they will show through the rice paper). Then place a little of the noodles on top and then a little of each of the veggies and herb leaves. You do not want to overfill the rolls or they will de difficult to roll and could fall apart.

7. Once you have added all your fillings fold the ends of the rice paper wrapper in and then tightly roll them to form the roll. Make the rest of the rolls and serve with the dipping sauce. You can also chill the rolls for a few hours to overnight before serving.

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See a full list of 38 food grade essential oils in Australia here.