Rice paper rolls
Prep time
Cook time
Total time
Serves: 10
  • 100gm vermicelli noodles
  • ½ cup of roughly chopped coriander and mint
  • 2 cucumbers seeds removed and sliced into matchsticks
  • 2 large carrot, washed and peeled sliced into match sticks
  • 1 spring onion, thinly sliced
  • ½ cup of Chinese cabbage thinly sliced
  • ½ avocado, skin and pip removed, thinly sliced
  • 1 daikon or radish thinly sliced
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of cashew nuts, roughly chopped. (optional)
  • 1 small garlic crushed
  • 1 teaspoon of ginger finely sliced
  • 2 tablespoons of tamari
  • ¼ cup of rice vinegar
  • ¼ olive oil
  • 1 tablespoon of honey or maple syrup
  • 1 red chili, seeds removed and finely sliced
  1. Place the vermicelli in a bowl, pour over enough boiling water to cover completely and stand until the vermicelli are tender (2- 4 minutes). strain, drain well, then
  2. cut into rough 10cm lengths with scissors and place in a bowl. Add the cucumbers, carrot, Chinese cabbage, daikon or radish, sesame seeds, cashew nuts (if using).
  3. Fill a large bowl with hot water
  4. Working with one wrapper at a time, place it in the water for 5 seconds or until softened
  5. Remove and place on a clean tea towel.
  6. Working quickly place the veggie and noodle mixture in the centre of the rice paper.
  7. Top with avocado, chili and spring onions.
  8. Fold in the ends, then roll to form a sealed roll.
  9. Place on a baking tray lined with baking paper and cover with a damp tea towel.
  10. For the Dipping Sauce
  11. Place the olive oil, tamari, honey/maple syrup, ginger, garlic, and chili in a small bowl and whisk until well combined.
Recipe by The Orange Pantry at https://theorangepantry.com/rice-paper-rolls/