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Rice paper rolls

  • RECIPE MAKES: 4 serves (2 rolls per serve)/ 0.5g of protein per serve
  • PREP TIME: 30min
Step 1

Half fill a large heat proof bowl with warm water. Soak 1 sheet in water for 20-30sec, or until soft enough to roll without splitting. Place on a damp tea towel for use immediately.

Step 2

Place 1/8th each lettuce, carrot, cucumber, and capsicum on top of the sheet. Top vegetables with 2 mint leaves. Fold in on ends. Roll up firmly to enclose filling. Place on serving dish and cover with damp tea towel to prevent roll drying out. Repeat with remaining sheets and vegetables.


Step 3

Serve with sweet chilli sauce.

Top Tip:

Try mixing up your vegetables – purple cabbage, beetroot, spring onion and more all taste great!

  • 8 rice paper sheets (Valcom®)
  • 8 rice paper sheets (Valcom®)
  • 2 small carrots, peeled, grated
  • 1 small cucumber, cut into thin strips
  • 1 red capsicum, deseeded, cut into thin strips
  • 16 mint leaves
  • Sweet chilli sauce, to serve