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Vegetable Rice Paper Rolls


Recipe Info

  • Yield : 24
  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 22m


  • 50g vermicelli noodles
  • 2 medium avocados
  • 1 medium carrot
  • 100g garlic chives
  • 24 small round rice paper wrappers
  • 3 red radishes grated coarsely
  • 1 cup (80g) bean sprouts, trimmed
  • 24 large mint leaves
  • chilli dipping sauce
  • 1⁄2 cup (125ml) white vinegar
  • 1 cup (220g) caster sugar
  • 1tsp salt
  • 1⁄4 cup (60ml) water
  • 1 clove garlic, crushed
  • 1⁄2 small red onion chopped finely
  • 1tbsp finely chopped fresh coriander
  • 1 fresh small red Thai chilli, chopped finely
  • 1tbsp cashew, roasted, chopped coarsely


Step 1

Place noodles in medium bowl of hot water for 10 minutes or until softened; drain well.

Step 2

Meanwhile make chilli dipping sauce.

Step 3

Thinly slice avocado. Cut carrot into long thin strips. Cut garlic chives into the same lengths as carrot.

Step 4

Cover a board with a damp tea towel. Place one sheet of rice paper in a bowl of warm water until softened; place on a tea towel. Place a slice of avocado, some of the carrot, radish, sprouts, a mint leaf, some garlic chives and noodles in the centre of the sheet.

Step 5

Fold bottom half of the rice paper up. Fold in one side; roll over to enclose filling. Repeat with remaining sheets and ingredients. Place rolls on oven tray lined with plastic wrap; cover with damp absorbent paper towel and refrigerate until ready to serve.

Step 6

Serve with dipping chilli sauce. Chilli dipping sauce. Bring vinegar, sugar, salt and the water to a boil in small saucepan; boil, uncovered, 2 minutes. Pour vinegar mixture over remaining ingredients in medium bowl. Cool to room temperature. MAKES 24

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