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Rice Paper Roll Recipe

These are such an easy snack, meal or lunchbox idea that you can whip up relatively quickly.


3-4 large rice paper sheets

100 grams of firm tofu, shredded chicken or prawns

½ carrot

½ cucumber

6 fresh mint leaves

¼ avocado

¼ cup purple cabbage

(these are just my favourites, you can choose whatever vegetables you like eg: capsicum)

1. Chop all of your veggies into small thin strips

2. Fill a large bowl with hot water

3. Dip the rice paper into the water for 2-3 seconds (it will still be stiff but it will soften as

you work with it)

4. Place the rice paper onto a clean non-stick surface such as a chopping board

5. Place your veggies, tofu/protein, mint and avocado in the centre on top of each other

into a sausage shape

6. Fold the bottom of the rice paper up

7. Fold the left side so that it sticks to the bottom part, do the same with the right side

8. Now fold the top over and roll into shape

9. Place onto a plate until you have rolled them all out


3 tablespoons tamari

Chilli flakes

½ lime

1 tablespoon rice wine vinegar

1. Add all of the ingredients into a small bowl and stir together

2. Dip a finger in to taste

3. Serve in a small dipping bowl

Any leftover rolls can be stored in the fridge in a container with baking paper between each roll so they don’t stick or simply have the ingredients organised into containers for easy preparation the next day.

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