Rice Paper Rolls

These Vietnamese-style rolls make a refreshing snack or appetizer.  I often make them when I feel like a light lunch.  Filling ingredients are flexible; you can add tofu, marinated chicken, prawns, rice noodles, cucumber, coriander, peanuts… the combinations are endless.


•    1 cup grated carrot
•    1½ cups grated zucchini
•    2 spring onions chopped finely
•    1 tablespoon tamari/soy sauce
•    1 tablespoon sweet chilli sauce
•    ½ teaspoon sesame oil
•    ½ teaspoon grated fresh ginger
•    rice paper sheets


  1. Combine the carrot, zucchini, spring onion, sauces, oil and ginger in a bowl and mix well.
  2. Place one sheet of rice paper in a bowl of warm water until it softens.
  3. Place the rice paper on a chopping board and pat dry with paper towel.
  4. Place a spoonful of the filling mixture on the bottom half of the rice paper and fold the bottom edge of the rice paper over the filling.
  5. Fold the two ends in and roll up firmly to form a neatly packed cylinder (like a fat cigar!).
  6. Repeat with remaining rice paper and filling.
  7. Best served dipped in sweet chilli sauce.