Avocado and quinoa rice paper rolls with herb and chilli mix

Eat the rainbow with this delicious rice paper roll recipe! Pack with avocado, quinoa, capsicum, cucumber and carrot, then serve with a double dipping of zingy sauce and spicy chilli herb mix. Enjoy for a delicious gluten and dairy-free bite.

By Jo Wilcox
  • 20 mins preparation
  • 10 mins cooking
  • Makes 12
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Avocado and vegetable rice paper rolls
  • 12 medium rice paper wraps
  • 1 cup cooked quinoa
  • 2 different-coloured capsicums, finely sliced
  • 1/4 cucumber, finely sliced
  • 1 carrot, peeled and finely sliced
  • 1 avocado, sliced
To serve
  • 1/4 cup light soy sauce*
  • 1/4 cup sweet chilli sauce*
  • pinch ground star anise
  • 2 tablespoon lime juice
  • 1 tablespoon freshly chopped coriander or parsley
  • 1/2 teaspoon chilli flakes


  • 1
    Soak a rice paper wrap for 20-30 seconds in a dish of cool water until soft and pliable. Lay flat on a plate and arrange small amounts of quinoa (about 1 Tbsp), sliced vegetables (6-8 strips) and a slice of avocado across the centre. Carefully fold up the bottom edge to cover the ingredients, then fold each side in and roll up to make a small log. Repeat with remaining wraps. Cover with a damp paper towel and chill until ready to serve.
  • 2
    In a small bowl, combine the soy, sweet chilli, star anise and lime juice and mix well. In a separate bowl, combine the coriander and chilli flakes.
  • 3
    To eat, dip wraps into the sauce then the herb and chilli mix.


  • Makes 12 small rolls. * Check label if eating gluten-free.