Rice Ramen Recipes

Forbidden Rice Spring Rolls

Colorful carrots, black ramen noodles, sliced avocado and garden fresh herbs make these spring rolls a beautiful and satisfying lunch  for 2. Serve with peanut sauce for a gluten-free, vegan meal everyone will love.
 
spring rolls.jpg 

Ingredients:

  • 2- 2.8 Ounce packages Organic Lotus Foods Forbidden Rice Ramen Noodles

  • 1 cup grated carrots

  • 1 thinnly sliced avocado

  • 1/2 cup fresh cilantro leaves

  • 1/3 cup fresh mint leaves

  • 8  8-inch, spring roll rice paper wrappers 

Preparation:

  1. Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh drainer until you roll the spring rolls.

  2. To roll the spring rolls: Immerse the rice paper in a shallow bowl of warm water, one at a time, to soften. Flip the rice paper in the bowl of water after a few seconds and then when it is soft and firm on both sides, spread it out gently on a dry dish towel. In the middle of the rice paper, add some carrots leaving about an inch on the right and left sides. Then sprinkle on the herbs, a few slices of avocado, and then some noodles. Tuck in the right and left sides to wrap around the noodles. Then roll up the spring rolls (away from you). Repeat with the rest of the carrots, noodles, herbs and avocado. Serve immediately with peanut sauce and/or tamari.

Further Information:

Serves 2.

 

Leslie Cerier, “The Organic Gourmet”, is an internationally recognized farm-to-table chef, recipe developer, author of six cookbooks, and educator. She specializes in local, seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality, and pleasure. www.lesliecerier.com