Rice paper rolls

I haven’t met a rice paper roll I haven’t liked, or a person who hasn’t liked rice paper rolls.

They may be simple, but man are they good, especially when teamed up with my special chili peanut sauce which is YOOOOM – if I do say so myself!

Plus, the only cooking required is whichever protein you may choose to include – which, in my case, is often leftovers from the night before.

Despite what you may think, rice paper is actually very durable and not at all fiddley. The hardest part about making the rolls is actually prepping the veg, which takes a total of five minutes.

They’re fresh, crunchy, and delicious, and a deliciously simple way to get more raw vegetables in your diet.


10 rice paper sheets

2 medium carrots

1/2 cucumber

1/4 purple cabbage

Large bunch of fresh coriander (or mint – optional)

100g vermicelli noodles

1 cup of cooked and sliced protein (leftover chicken, pork or beef, prawns, tofu or edamame beans are great, or I’ve used grilled vegetables)

2 tbs peanut butter

2 tbs hoisin sauce

1 tsp apple cider vinegar

1 chili, minced

1 clove garlic, minced

Makes 10 rolls.


The key to success when making rice paper rolls is to be prepared! You’ll need a place for each filling, the noodles, a large bowl filled with lukewarm water to submerge the rice paper, a ceramic plate for the finished wraps and a wet chopping board or plate to assemble each wrap. I like to arrange my counter with the board/plate directly in front of me, the fillings to my left, the noodles and the bowl of water in front of the board, and the ceramic plate for finished wraps to my right.

Once you’re set up, start by soaking the vermicelli noodles in lukewarm water for at least 10 minutes or until softened. Slice cabbage and carrot finely, deseed cucumber and slice into matchsticks. If you like, remove the coriander stems. Assemble the vegetables and your choice of protein in separate piles on a plate or tray. When noodles are softened, drain them and place them in a bowl.

Submerge your first sheet of rice paper in in water for around 3 seconds and place on wet board in front of you. It will still be quite firm but it will soften – do not soak the rice paper or it will lose its integrity. In the centre of the sheet, add a small amount of fresh coriander/mint, cabbage, cucumber, carrot, protein, and vermicelli noddles. Tuck the bottom of the wrap tightly up and over the fillings, followed by each wing. Pressing any air out, roll the remaining wrap up over the open end to close. Place on a damp ceramic plate and repeat until finished. Be careful not to leave the wraps touching as they will get stuck to one another!

To make the sauce, mix peanut butter, hoisin, vinegar, chili and garlic over a low heat until combined, and serve. There’s no need to bring it to a boil.

TIP: If prepping for packed meals, use a little baking paper to separate each wrap to avoid sticking, and eat within 3 days.

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