Rice paper rolls are an easy way to increase your vegetable consumption as they provide a different way to snack on some fresh veg. They can be easily adapted to your personal tastes, so feel free to use whichever veggies you like, add some protein of choice or change up the dipping sauce. This recipe makes 12 rolls, with three rolls containing over two serves of vegetables! They make a great snack or light lunch, especially during the warmer months. They keep in the fridge for a day or two, but are best eaten on the day they are made.  


Rice paper rolls
  • 650g mixed vegetables of choice, cut into thin strips (we used carrot, capsicum, cucumber, cabbage and green beans)
  • 12 round rice paper wrappers
  • 100g rice vermicelli noodles
Satay dipping sauce
  • 2 tbsp natural peanut butter
  • 1 tbsp low-sodium soy sauce
  • ¼ tsp sesame oil
  • Juice of half a lime
  • ½ long red chilli (adjust according to taste preferences)
  • Water to thin (around 2-3tbsp)
  • Cook noodles according to package instructions, then rinse well and leave to cool
  • Divide vegetables and noodles into 12 even portions (this doesn’t have to be perfect, you just want to make sure you have around the same amount of filling in each roll)
  • Run a sheet of rice paper under warm water, then place onto a clean, damp tea towel on a flat surface to soften
  • Place fillings neatly in the third of the wrapper closest to you, then fold the bottom of the wrapper over the fillings
  • Fold each side of the wrapper over the fillings, then roll tightly to close
  • Repeat until all 12 rolls are filled
  • For the dipping sauce, add all ingredients (except water) into a small bowl and stir thoroughly to combine. Add water as needed, depending on how thick you would like your sauce
  • Serve rolls with dipping sauce. Enjoy!