Rice Paper Rolls

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Rice paper rolls

  • 150g tofu, sliced thinly
  • 1 cup red cabbage, shredded
  • 1 cup lettuce, shredded
  • ½ red capsicum, sliced thinly
  • ½ cucumber, sliced thinly
  • 1 red onion, sliced thinly
  • 1 tbsp coconut oil
  • 1 handful of mint
  • 1 handful of coriander
  • 1/2 packet, rice noodles
  • 8x 22cm rice paper rounds

Peanut Dipping Sauce

  • 2 tbsp natural peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey/maple syrup
  • 1/2 tsp chilli flakes
  • 1 to 2 tbsp warm water


1. Make the dipping sauce by whisking peanut butter, soy sauce, rice vinegar, honey/maple syrup, chilli flakes and water smooth and creamy, and set aside.

2. Prepare noodles as per packaging instructions and allow to cool.

3. Heat a small pan with coconut oil and sauté onion until soft and fragrant. Set aside.

4. In the same pan fry tofu until golden.

5. Place 1 rice paper round in a medium bowl of lukewarm water for 2 seconds or until just soft. Place on a plate.

6. Arrange fillings along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling.

7. Repeat with remaining rice paper rounds and fillings.