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Family friendly, quick, easy, nutritious, tried and tested


For the filling:

60g Thin rice noodles

1 tbsp toasted sesame oil

1 pack salad mix as per photo

1 thinly sliced small cucumber

1/4 cup chopped coriander

8 sheets rice paper (this recipe can make a lot more than 8 rolls however it depends on how much filling you use in each)


For the dipping sauce:

1/3 cup smooth peanut butter

2 tbsp rice vinegar

2 tbsp tamari sauce

2 tbsp honey/maple syrup

1 tbsp toasted sesame oil

2 cloves mince garlic

2-3 tbsp water as needed


  1. Boil a pot of water and add the rice noodle. Cook for about 4 minutes (as directed on the packet). Strain and add the sesame oil. Set aside

  2. Add about 2 inches of warm water to a frying pan that is large enough to fit one of the rice sheets. Soak the rice sheet for 20 seconds carefully and then move to a clean surface

  3. Add in the centre of the sheet leaving about an inch either side the fillings as desired including some noodles in each

  4. Fold the sides over

  5. Fold the bottom flap up

  6. Roll upwards to form the spring roll making sure the sides are tucked in so that not filling can get out

  7. Mix the sauce ingredients together until smooth

  8. Enjoy!



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