Vegetarian Ricepaper Rolls

Recipe by Jubes
READY IN: 45mins
SERVES: 10-15




  • Prepare veges.
  • Place the shredded cabbage in a bowl with the lemon juice and fish sauce to marinate.
  • 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.
  • 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.
  • 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.
  • 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.