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Vegan Rice Paper Rolls

Rice paper rolls

Rice Paper Rolls

Vegan Rice Paper rolls

Lunch box recipe

Meet my new favourite summer lunchbox recipe (drumroll please)  – rice paper rolls!!! They are so tasty and easy to make, now that school is back it is the perfect addition to any summer lunchbox and a great way to increase your daily veggie intake.  They take a bit of time to roll and I do prefer to make them in the morning, I have found that if I make them the night before they go all soggy and start falling apart.

To save time, I slice the veggies and herbs and store them in an airtight container in the fridge overnight. Then in the morning I mix, prepare and roll.

Tips for creating the perfect rice paper roll

  • Don’t prepare the rolls the night before
  • Don’t overfill the rice paper rolls or they will burst
  • Soak your rice paper roll in warm water for 5 seconds then place it on a clean kitchen bench or clean tea towel. It should be sticky like sticky tape.
  • Place your ingredients in the centre of the rice paper, leaving a little space on both ends, for folding. Remember not to overfill otherwise it will burst.
  • Wrap it like a burrito. Bring the lower and upper edge over the filling, then fold in the two side flaps and then roll the entire thing up.

Different Fillings

I love filling them with fresh seasonal produce, the combinations are endless. For these vegan rice paper rolls, I have used vermicelli noodles, cucumber, carrots, avocado, cabbage, sliced daikon or radish. The fresh mint, lime, and coriander add such a wonderful fresh summery flavour. I have added cashews for a little crunch but you can easily leave these out for school lunchboxes. You can also use mushrooms, lettuce, capsicums, spinach leaves and tofu.


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.