Fresh Noodle and Vegetable Rolls



  • 80 g rice vermicelli noodles
  • 1 medium carrot, grated coarsely
  • 1 medium cucumber, finely sliced
  • 1 red capsicum, finely sliced
  • 1/4 small Chinese cabbage, finely shredded
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves, whole
  • 12 x 22 cm rice paper wrappers

Optional – Dipping  Sauce

  • 1/2 cup caster sugar
  • 2/3 cup water
  • 1 chili, halved and sliced (optional)
  • 1/4 cup lime juice
  • 2 tsp rice wine vinegar
  • 2 tsp reduced salt soy sauce


  1. Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain.
  2. Using scissors, cut noodles into shorter lengths.
  3. Place noodles in a large bowl; drizzle with 2 tablespoons of the dipping sauce.
  4. Add vegetables and herbs; toss to combine.
  5. To assemble rolls: place 1 sheet of rice paper in a medium bowl of warm water until just softened.
  6. Lift sheet from water carefully; place on a board covered with a clean tea towel.
  7. Place 1/3 cup of mixture across lower part of the wrapper, in a neat horizontal pile.
  8. Fold bottom end over, then sides, and roll up tightly.
  9. Place on a platter. Repeat with remaining rice paper sheets and vegetable filling.

Dipping Sauce

  1. Combine sugar and water in a small saucepan over low heat.
  2. Stir until sugar dissolves. Add chili; bring to the oil.
  3. Reduce heat slightly and simmer for 5 minutes.
  4. Pour sauce into a heatproof bowl; cool.
  5. Stir in remaining ingredients.

Recipe courtesy of Sanitarium’s  ‘Recipe of the Week’  programme

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