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Rice Paper Rolls

Rice Paper Rolls

Rainbow rice paper rolls! Healthy, light and fresh. You can fill them up with any ingredient of your choice, but this sesame dipping sauce is an essential.

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15 minutesPrep Time
30 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings
6 round rice paper sheetsSorry this product is not available at your store
200 g dried vermicelli noodles
1 cup carrot, grated
Carrots
Carrots170g
$0.66
avg
ea
1 cup red cabbage, shredded
Whole Red Cabbage
1 chicken breast, poached and sliced
1 avocado, sliced
Hass Avocado
1 cucumber, sliced
Lebanese Cucumbers
1 head butter lettuce
1 bunch mint leaves, picked
Mint Bunch
1 bunch perilla leaves, pickedSorry this product is not available at your store
2 tbsp tahiniSorry this product is not available at your store
1/2 tsp sugar
Bundaberg White Sugar
1 tbsp salt reduced soy sauce
1 lime, juiced and zested
Limes
Limes90g
$0.80
avg
ea
1/4 cup coriander, chopped
Coriander Bunch
2 tbsp hoisin
Ayam Hoisin Sauce
1 tbsp sriracha (optional)Sorry this product is not available at your store
1 tbsp sesame seeds, toastedSorry this product is not available at your store

Directions

  1. To make the dipping sauce, put all the ingredients in the blender and blitz till smooth. Add warm water a little bit at a time to loosen the mix to the desired dipping consistency, then mix in the toasted sesame seeds.
  2. To make the rice paper rolls, dip the rice paper sheet in warm water, lay it on a chopping board. Arrange the chicken slices on the base, then add any combination of vegetables you desire. Only use a little bit of each ingredient to avoid overfilling which will make it difficult to roll. Fold the corners inwards, then take from the bottom and fold over applying pressure to ensure your spring roll is tight.
  3. Serve with the sesame dipping sauce.