Rice Paper Rolls

11:30 am on 14 October 2013


  • 12 rounds rice paper
  • 1 cup pea shoots microgreens (microgreens with a longish stem are good as they don’t fall out of the roll wrap).
  • 1 cup mustard streaks microgreens
  • ½ cup pickled ginger slices, cut in slivers
  • 2 large carrots cut in fine long slivers
  • 2 courgettes, unpeeled, slivered lengthwise
  • 2 spring onions, finely sliced lengthways
  • 1 large yellow capsicum, finely sliced lengthways
  • flower petals i.e. Calendula, abutalon, viola, borage


Have a clean damp tea towel ready.

Dip one rice paper wrapper at a time in warm water until just beginning to soften; gently shake off water; cover with towel to keep damp and flat and to soften for about a minute.

Place a selection of all the vegetables on a softened rice paper round.

Roll up until there is just enough space to add the colourful flower petals for the last see through layer.

Keep in the fridge under a damp tea towel until ready to serve.

Cooked shrimps or shredded chicken could be added to this mix.

Serve with Chilli Dip

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