Asian vegetable rice-paper rolls with citrus chilli sauce

Getting your 5+ a day has never been so delicious! This Asian-inspired rice paper roll recipe is packed with fresh veges, nuts and herbs then served with a punchy homemade dipping sauce for the ultimate healthy meal

By Tracey Sunderland
  • 45 mins preparation
  • Makes 12
  • Print


Asian vegetable rice-paper rolls
  • 1 large avocado, quartered then thickly sliced
  • juice ½ lemon
  • 1 pack 22cm-diameter rice papers
  • large bunch mint, leaves only
  • 3 medium carrots, trimmed then julienned
  • 1 1/2 large red capsicums, julienned
  • 1 telegraph cucumber, julienned
  • 3 spring onions, trimmed then julienned
  • 1/2 cup cashews, lightly salted
  • large bunch coriander, leaves only
Citrus chilli dipping sauce
  • 1/2 teaspoon finely grated ginger
  • juice 2 oranges
  • juice ½ lime
  • 1 tablespoon sweet chilli sauce*
  • 1 teaspoon fish sauce* (omit for vegan)
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon soy sauce*
  • 1/2 teaspoon sesame seeds
  • 1/2 red chilli, finely sliced


  • 1
    Cover a large board with a damp linen tea towel. Fill a dinner plate with water. Sprinkle lemon juice on the avocado. Make the dipping sauce by mixing all the ingredients together in a small bowl.
  • 2
    Dip a rice paper into the water, leave for 30 seconds to soften then transfer to board (the paper will continue to soften while you work). Place a couple of mint leaves in centre of paper. Top with some carrot, capsicum, cucumber and spring onion. Add an avocado slice, a couple of cashews and some coriander. Fold ends in then roll up from bottom into a firm roll. Place, seam side down, on a plate and work quickly to make other 11 rolls.
  • 3
    Cut rolls in half and arrange on a plate. Serve with dipping sauce on the side.


  • Makes 12 rolls. - The rolls can be made a few hours ahead. Dampen paper towels and tuck over rolls then cover with plastic wrap to stop them drying out. Refrigerate. *Check label if eating gluten-free.