Skip to content

Rice paper rolls

2 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 5

2 serves of vegetables per 4 rolls

Diet and Allergies:

, , ,



1 cup baby spinach
1 yellow capsicum, cut into thin strips
1 zucchini, julienned
2 carrots, julienned
3 leaves wombok (Chinese cabbage), finely sliced
200g firm tofu, cut into strips
20 rice paper rounds


1 clove garlic, crushed
1/2 lime juiced
1 tsp brown sugar
1 tsp rice vinegar
30mL reduced-salt soy sauce*
15mL water


Fill a large bowl with warm water. Quickly dip each rice paper round into the water until it is soft. Spread flat on a work surface.

Layer the vegetables, starting with the spinach over the bottom third of the rice paper. Then top with the capsicum, zucchini, carrot and wombok and finally the tofu. Fold in both sides of the rice paper, then lift the bottom edge over the vegetables. Tightly tuck and roll the rice paper away from you. Set aside seam side down. Repeat with the remaining rolls.

To make the sauce, mix all the ingredients together ensuring the sugar is dissolved.

*Gluten free if using gluten free soy sauce.


Cover with damp paper towel, then wrap well in plastic wrap and refrigerate to avoid drying out.


Replace the tofu with either chicken, avocado or tuna.

Share recipe:

You might also like:

Cooked zucchini and cheese arancini balls served on a thick wooden cutting board with chives and a small dish of lemon wedges in the background for serving. 

Zucchini and cheese arancini

Jar nachos stacked in a tall glass jar wrapped with a string of twine. Served with pita chips, lemon wedges and a brown napkin on the side.

Jar Nachos

Cooked braised chicken and vegies in a large white plate with a white cloth napkin, serving plates and forks on the side.

Braised chicken and vegies