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Vegie rice paper rolls

  • 0:30 Prep
  • 0:05 Cook
  • Makes 10


  • 1 x 82g pkt instant noodles
  • 1/4 bunch coriander, leaves picked
  • 50g (1/3 cup) crushed peanuts
  • 1 tablespoon soy sauce
  • 10 rice paper sheets
  • 100g firm tofu, thinly sliced
  • 2 Lebanese cucumbers, washed, cut into 8cm matchsticks
  • 1 carrot, peeled, cut into 8cm matchsticks
  • Sweet chilli sauce, to serve


  • 1
    Discard the dried vegetable and flavour sachets from the noodles. Bring 500ml (2 cups) water to the boil. Add the noodles and cook for 2 minutes. Drain. Set aside to cool slightly. Combine the noodles, coriander, peanuts and soy sauce in a small bowl.
  • 2
    Fill a large, shallow bowl with warm water. Soak 1 rice-paper sheet in the water for 20 seconds or until just soft (don’t soak the sheet for too long or it will tear). Drain on paper towel.Transfer to a chopping board. Place some of the noodle mixture in the centre. Top with some of the tofu, cucumber and carrot. Fold in the ends and roll up to enclose.
  • 3
    Repeat with remaining rice-paper sheets, noodle mixture, tofu, cucumber and carrot to make 10 rolls. Serve with sweet chilli sauce for dipping.

Source: taste.com.au


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