Veggie-packed Vietnamese rice paper rolls are super refreshing and make for the perfect snack or light dinner in Summer. These colourful rice paper rolls are paired with a delicious satay sauce. Try this easy to follow recipe, that is also fun to make!
Prep time 40 minutes
Serves 6
Ingredients
Directions
Ingredients
For the Rice Paper Wrappers:
12 rice paper wrappers
1 bell pepper, thinly sliced
½ cucumber, julienned
2 carrots, peeled and julienned
125 ml (1/2 cup) red cabbage, shredded
125 ml (1/2 cup) baby spinach
125 g mange tout, thinly sliced
1 nectarine, julienned
5-6 strawberries, thinly sliced
Handful blueberries
Peanuts (optional)
Edible flowers
For the Satay Dipping Sauce:
250 ml (1 cup) coconut milk
80 ml (1/3 cup) peanut butter
30 ml (2 Tbsp) soy sauce
15 ml (1 Tbsp) brown sugar
5 ml (1 tsp) fish sauce
5 ml (1 tsp) sesame oil
1 clove of garlic, finely crushed
1 cm fresh ginger, finely grated
Sesame seeds, toasted
Directions
For the Rice Paper Wrappers:
Soak the rice paper wrappers in water according to the packet’s instructions. Once soaked, lay the rice paper wrapper flat on your work surface.
Alternate your prepped ingredients, placing them on 1/3 of the wrapper leaving about 2 cm on the top and bottom open. Roll the wrapper once over, fold in the sides and continue to roll it up. Cut in half diagonally. Repeat with the rest of the rice paper wrappers.
For the Satay Dipping Sauce:
Combine all ingredients and mix well.
Serve the rice paper rolls with the satay sauce and garnish with extra edible flowers and sesame seeds.
Share
Go Bananas for our recipes
Sign up to our weekly newsletter to be informed of our freshest deals and mouthwatering recipes
Quick Search
Looking for a specific recipe, store, post or page? Use this quick search form