Skip To Content
Add a review
Crunchy Vegetable Rice Paper Rolls

Crunchy Vegetable Rice Paper Rolls

Add a review

Try these delicious rainbow coloured vegetable rolls, jam-packed with red cabbage, carrots, ginger and more.

Feeds
8People
Preparation time
25Min.
Difficulty
easy

Ingredients

For the Dressing
1 tsp fresh ginger root grated
60 ml soy sauce
30 ml sweet chilli sauce
1 tbsp Robertsons Zesty Lemon & Herb
10 ml sesame oil
For the Pickle
125 ml white wine vinegar
125 ml water
80 g sugar
1 tbsp Robertsons Zesty Lemon & Herb
For the Rolls
1 small red cabbage thinly sliced
1 small green cabbage thinly sliced
2 carrots cut into julienne
1 fresh red beetroot cut into julienne
1 fresh golden beetroot cut into julienne
1 red onion thinly sliced
8 rice paper sheets

Preparation method

For the Pickle
Combine all the ingredients in a saucepan over medium high heat. Bring to the boil and stir until all the sugar has dissolved.
For the dressing
Combine all the ingredients in a small bowl. Set aside.
For the Rolls
Place all the sliced vegetables in separate bowls. Divide the pickling liquid between the vegetables. Leave to pickle for at least 10 min.
Soak a sheet of rice paper in a bowl of warm water for 15-20 seconds. Lie it flat on a clean surface. Place a small heap of each of the vegetables at the bottom of the sheet of rice paper.
Fold the sides in over the veggies and roll the rice paper up tightly into a roll. Repeat with the rest of the rice paper sheets. Serve the spring rolls with the dipping sauce.

Similar filters

Try our Menu Planner

Try our Menu Planner

Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.