For the love of Food :)

Vegetable Rice Paper Rolls

I love making rice paper rolls for all sorts of occasions from lunch box fillers to canapés at a formal event to buffet options at a party. What I love about these rice paper rolls is that they can be made in advance and then used throughout the week if they are for lunches or made the night before of your event. They are the perfect little vessels for your favourite ingredients whether they are traditional Asian ingredients or a more modern take on them using European ingredients. I have kept these rice paper rolls basic and vegetarian as I made a weeks worth of lunches with them and I find that the vegetable ones are better for school lunch boxes and tend to last longer in the fridge. My one major tip is to make sure all your ingredients are very dry when you put them in the rice paper rolls, meaning you need to remove all the seeds from the cucumber, dry the lettuce as much as possible and make sure the noodles have absorbed all the dressing they can and then drain them to remove any excess dressing. As I mentioned earlier you can add whatever you like to these delicious little treats so feel free to play around with this recipe as much as you like.


  • 1 Carrot,julienned (cut into matchsticks)
  • 1 Cucumber, seeds removed and julienned
  • 2 Cups iceberg lettuce, shredded
  • 20 Rice paper sheets
  • 125g Rice vermicelli
  • 40 Mint leaves
  • 2 Tbs soy sauce
  • 1/2 Tsp sesame oil
  • 1 Tbs sweet chilli sauce
  • 1/2 Lime, juice only
  • 1/2 Tbs fish sauce
  • 1/2 Tbs oyster sauce


1) Place rice vermicelli noodles in a large bowl and cover with boiling water. Set aside for 5 minutes to cook. In the meantime make your dressing by combing soy sauce, sesame oil, sweet chilli sauce, lime juice, fish sauce, and oyster sauce in a bowl.
2) Once the noodles are cooked drain away all the water and place noodles back into the bowl. While they are still warm dress the noodles and set aside until needed.
3) Fill a baking tray (I often use a frying pan) with lukewarm water, making sure that it is large enough for the rice paper sheet to lay flat in.
4) Now you want to set up your area to make the rice paper rolls by setting out all your ingredients in front of you. I also like to use a slightly damp tea towel to make my rice paper rolls as it soaks up any excess water from your rice paper. Now its time to assemble!
5) Place your rice paper sheet in the baking tray with water for 20-30 seconds, you want the rice paper to just be pliable as its going to soften as it sits on the tea towel. Lay the rice paper sheet flat in front of you, place 2 mint leaves on the bottom third (closest to you) of the rice paper sheet, top with noodles, carrots, cucumber and lettuce. Carefully fold up the sides towards the centre, then roll the sheet forward to create the shape of a rice paper roll.
6) Repeat with the remaining rice paper sheets and fillings. Either serve immediately or place in an airtight container in the fridge until needed.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

Related Projects