Vegetarian rice paper rolls

These veggie-packed rice paper rolls are refreshing and feature all the colours of the rainbow – the perfect way to kick off a festive feast.

30

30m

Note: + 5 mins standing time

0m

Ingredients

  • 50g vermicelli rice noodles
  • 30 small rice paper sheets
  • 4 radishes, trimmed, thinly sliced
  • 1 Lebanese cucumber, cut into matchsticks
  • 1 carrot, peeled, cut into matchsticks
  • 1/2 avocado, stoned, peeled, sliced
  • 200g pkt honey soy tofu, thinly sliced
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves

Method

STEP 1

Place noodles in a small heatproof bowl. Cover with boiling water. Set aside for 2 mins to soften. Drain well. Use kitchen scissors to coarsely chop.

STEP 2

Fill a shallow dish with warm water. Dip 1 rice paper sheet in water, then drain and place on a clean board (it will continue to soften on standing).

STEP 3

Arrange a little of the noodles, radish, cucumber, carrot, avocado, cabbage, tofu, mint and coriander along the bottom third of the rice paper sheet. Fold the edge of the rice paper sheet over the filling. Fold in the sides, then roll up to enclose. Transfer to a serving plate. Repeat with the remaining rice paper sheets, noodles, radish, cucumber, carrot, avocado, cabbage, tofu, mint and coriander.

Dietary information

Vegetarian
Dairy-free
Egg-free
Lactose-free
Nut-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.