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Home  >  Inspire & Create  >  Christmas  >  Vegetarian Rice Paper Rolls


RECIPE

Vegetarian Rice Paper Rolls

Prep

30 mins (+ 5 mins standing time)


Cooking

-


Difficulty

Easy


Serves

30

Vegetarian Rice Paper Rolls

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
  • ½ avocado, stoned, peeled, sliced
  • 1 cup (80g) shredded red cabbage
  • 200g pkt honey soy tofu, thinly sliced
  • ½ cup mint leaves
  • ½ cup coriander leaves

Method

  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.
  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).
  3. Arrange a little of the noodles, radish, cucumber, carrot, avocado, cabbage, tofu, mint and coriander along bottom third of the rice paper sheet. Fold 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 remaining rice paper sheets, noodles, radish, cucumber, carrot, avocado, cabbage, tofu, mint and coriander.

SERVE WITH sweet chilli sauce

Don’t overfill
To stop rice paper tearing while rolling, only use a little of the fillings for each roll. Arrange them neatly on the rice paper in roughly the same shape you want each roll to be.

NUTRITION INFORMATION (PER RICE PAPER ROLL)
Energy 149kJ/36 Cals (2%) Protein 2g (4%) Fat 1g (1%) Sat Fat 0g (1%) Sodium 76mg (4%) Carb 4g (1%) Sugar 1g (1%) Dietary Fibre 1g (3%)

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