STREAMING NOW: Jamie's Super Food

Vegetarian Ricepaper Rolls

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a vegetarian version of ricepaper rolls. Serve with you rfavourite asian sweet chilli or other sauce. Makes approx 30 rolls You can add cooked chicken or prawns/shrimp if you wish. You can also add in cooked and drained rice vermicelli noodles if desired. For gluten-free check your fish sauce and dipping sauce are gluten-free suitable”
30 ricepaper rolls

Ingredients Nutrition


  1. Prepare veges.
  2. Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
  3. Soak the rice paper sheets, 2 to 3 at a time, in cold water for approximately 2 minutes. Lift out carefully and place on a damp tea towel to continue softening. When they are fully soft and pliable they are ready to use.
  4. Using one softened rice paper sheet at a time. Place a small amount of each vegetable and 1 piece of coriander/cilantro on the edge of the paper. (Suggested amounts are 1 to 2 slices of each vegetable and about 1 teaspoon of carrot and cabbage.) It's better to under rather than over fill the rolls as they can become difficult to roll.
  5. Roll up the rice paper, tucking in the edges. Place on a platter or tray. Continue with the other sheets of rice paper until all the filling is used. You can completely wrap the filling to look like a spring roll parcel or can leave one end folded neatly open to show the colourful fillings.
  6. Serve rice paper rolls cold or at room temperature, and use sauce to dip rolls into. I like to use asian style sweet chilli sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a