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Fresh rice paper rolls

Serves: 12
Prep: 25
Cook: 5

    Great as a snack or the perfect gluten free, lactose/dairy free entree to serve to your guests. Packed with vegetables and aromatic herbs, they're low in fat and healthy.


    • 80g rice vermicelli noodles
    • 1 medium carrot, grated coarsely
    • 1 medium cucumber, deseeded and finely sliced
    • 1 medium red capsicum, finely sliced
    • ¼ small chinese cabbage, finely shredded
    • ½ cup coriander leaves
    • ½ cup mint leaves, whole
    • 12 x 22cm rice paper sheets
    Dipping sauce (optional)
    • ¼ cup caster sugar
    • ⅔ cup water
    • 1 birds eye chili, halved and sliced (optional)
    • ¼ cup lime juice
    • 2 tsp rice wine vinegar
    • 2 tsp gluten free soy sauce, reduced salt


    1. Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain. Using scissors, cut noodles into shorter lengths.
    2. Place noodles in a large bowl; drizzle with 2 tbs of the dipping sauce. Add vegetables and herbs; toss to combine.
    3. To assemble rolls, place 1 sheet of rice paper in a medium bowl of warm water until just softened. Lift sheet from water carefully; place on a board covered with a clean tea towel. Place ⅓ cup of mixture across lower part of the sheet, in a neat horizontal pile. Fold bottom end over, then sides and roll up tightly. Place on a platter. Repeat with remaining rice paper sheets and vegetable filling.
    4. To make dipping sauce, combine sugar and water in a small saucepan over low heat. Stir until sugar dissolves. Add chili; bring to the boil. Reduce heat slightly and simmer for 5 minutes. Pour sauce into a heatproof bowl; cool. Stir in remaining ingredients.


    • Each tsp of dipping sauce contains approximately 15kJ, 1g of carbohydrate and 5mg of sodium not included in the nutritional information above.
    • Remember to always check the label of each ingredient to ensure it is gluten free.

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