Sea Lettuce + Macadamia Rice Paper Rolls

A Sydney seaside twist to an Asian fast food favourite. These rolls are healthy, fresh and fun to make with kids. Set up a rolling station and away you go. These lend plenty of room to create your own version with things like avocado strips, julienne vegetables and grilled tofu.

In NSW you do need a fishing license to harvest sea lettuce but it’s so worth the small cost. Sea lettuce also tends to grow quite quickly which means it can withstand ethical foraging. The important thing is to only take small amounts from each colony and be sure to use scissors leaving the roots of the seaweed intact so it can keep producing.

Prep time: 25 minutes

Storage: 1-2 days but definitely best eaten fresh or on the day you make them.

Serves: 4

Ingredients:

60g rice vermicelli or rice noodles

8 rice paper wrappers

2 cups of Sea lettuce washed & chopped

2 large lettuce leaves, chopped

2 tbsp  fresh lime juice

1 tbsp  sesame oil

1 tbsp sweet chilli sauce

3 tbsp roughly chopped roasted macadamias

Sweet chilli sauce + sea lettuce salt to serve

Method

• Bring a medium saucepan of water to the boil. Drop in rice noodles and boil for 3 to 5 minutes, or until al dente, and drain. Rinse thoroughly with cold water so they don't stick together. Let them cool.

• Clean sea lettuce of any sand or sea life, trim into smallish pieces and Sautee in a shallow pan with a dash of lime juice and Sesame oil until it becomes soft. Set aside and let cool.

• Mix all ingredients except rice paper in a large bowl.

• Fill a large shallow bowl with warm water. Dip one wrapper into the water for 10 second to soften. Lay wrapper on a wet teatowl on the bench and place a handful of the noodles mix across the center  leaving about 5cm of the wrapper uncovered on each side.

• Fold in the uncovered sides of the wrapper  then tightly roll to enclose the filling. Repeat with remaining rolls.

• Serve fresh with sweet chili sauce.