Rice paper rolls
Quick and easy rice paper rolls. Use any combination of your favourite ingredients.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
Find more great recipes and view nutritional information for this recipe on our website.
Follow our step-by-step recipe guide.
Method
- Dip the rice paper sheets in cold water and lay out on a clean bench top and let them soften for a minute
- Place your selection of fillings in the middle of the softened sheet
- Fold two sides of the sheet towards the middle
- Roll into a cylinder shape
- Serve immediately or refrigerate until ready to serve.
Things to remember when making these spring rolls
- You don’t need to soak the rice paper sheets, just wet them, they will soften after a minute
- Use predominantly vegetables and herbs as fillings
- Try to use a combination of ingredients that balance flavour, texture and nutrients
- You can use any combination of ingredients for filling so just use what you like and have available
- 12rice paper sheets
- 1/2avocado, sliced
- 1/2 cupcoriander, roughly chopped
- 1/4 cupThai basil leaves
- 1/2 cupcapsicum, thinly sliced
- 1carrot, thinly sliced
- 1/4cucumber, thinly sliced
- 1 cuplettuce, shredded
- 1/2 cupbean shoots
- 1/4 cuppeanuts, roasted and chopped
- 1/2 cupcooked chicken, shredded
Per serve
- Energy1052kJ
- Protein9.3g
- Total Fat12.5g
- Saturated Fat2.1g
- Total Carbohydrate25.0g
- Sugars2.3g
- Dietary Fibre2.9g
- Sodium121mg
Follow our step-by-step recipe guide.
Method
- Dip the rice paper sheets in cold water and lay out on a clean bench top and let them soften for a minute
- Place your selection of fillings in the middle of the softened sheet
- Fold two sides of the sheet towards the middle
- Roll into a cylinder shape
- Serve immediately or refrigerate until ready to serve.
Things to remember when making these spring rolls
- You don’t need to soak the rice paper sheets, just wet them, they will soften after a minute
- Use predominantly vegetables and herbs as fillings
- Try to use a combination of ingredients that balance flavour, texture and nutrients
- You can use any combination of ingredients for filling so just use what you like and have available
Ingredients
- 12rice paper sheets
- 1/2avocado, sliced
- 1/2 cupcoriander, roughly chopped
- 1/4 cupThai basil leaves
- 1/2 cupcapsicum, thinly sliced
- 1carrot, thinly sliced
- 1/4cucumber, thinly sliced
- 1 cuplettuce, shredded
- 1/2 cupbean shoots
- 1/4 cuppeanuts, roasted and chopped
- 1/2 cupcooked chicken, shredded
Ingredients
- 12rice paper sheets
- 1/2avocado, sliced
- 1/2 cupcoriander, roughly chopped
- 1/4 cupThai basil leaves
- 1/2 cupcapsicum, thinly sliced
- 1carrot, thinly sliced
- 1/4cucumber, thinly sliced
- 1 cuplettuce, shredded
- 1/2 cupbean shoots
- 1/4 cuppeanuts, roasted and chopped
- 1/2 cupcooked chicken, shredded
Nutrition Facts
Per serve
- Energy1052kJ
- Protein9.3g
- Total Fat12.5g
- Saturated Fat2.1g
- Total Carbohydrate25.0g
- Sugars2.3g
- Dietary Fibre2.9g
- Sodium121mg
Follow our step-by-step recipe guide.
Method
- Dip the rice paper sheets in cold water and lay out on a clean bench top and let them soften for a minute
- Place your selection of fillings in the middle of the softened sheet
- Fold two sides of the sheet towards the middle
- Roll into a cylinder shape
- Serve immediately or refrigerate until ready to serve.
Things to remember when making these spring rolls
- You don’t need to soak the rice paper sheets, just wet them, they will soften after a minute
- Use predominantly vegetables and herbs as fillings
- Try to use a combination of ingredients that balance flavour, texture and nutrients
- You can use any combination of ingredients for filling so just use what you like and have available
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