Raw Rice Paper Rolls

Recipe by Jessie HumeCourse: LunchCuisine: JapaneseDifficulty: Medium
Prep time


Cooking time




  • Vegetables – Celery, Beetroot, Bean Sprouts

  • Vermicelli Noodles (cooked)

  • Fresh Coriander and Mint and Sesame Seeds

  • Lime and Sweet Chilli Sauce

  • Peanut butter

  • Salt and Agave or Sugar

  • Water


  • Chop coriander and mint. Thinly slice celery, cook vermicelli noodles, grate beetroot.
  • Soak rice paper for 3 seconds in warm water, then lay flat on a dry tea towel.
  • Place a combination of ingredients in the centre third of the soft paper roll, add a dash of lime, a sprinkle of seeds then roll with fingers.
  • Serve drizzled with sweet chilli sauce or warm peanut sauce (peanut butter, salt, agave or sugar, water)

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