Rainbow Rice Paper Rolls (+ the best dipping sauce ever!)

I love rice paper rolls! They are such a quick and easy lunch idea, and soo good for you! You can pack lots of fresh veggies in them to make up your 5 serves a day! :) 

These beauty’s are so colourful and fresh, I love eating the rainbow! 

Here is my quick and easy recipe for rolls, with the most delicious homemade dipping sauce! 

Rainbow Rice Paper Rolls (+ the best dipping sauce ever!)


Serves 2/ Makes 8 Rolls.

Rice paper roll ingredients: 

  • 8 vietnamese rice papers (see your asian supermarket) 
  • 1 carrot (shredded with a julienne peeler)
  • 1 cup red cabbage (shredded finely)
  • 1 cup wombok (shredded finely)
  • 1 cucumber (cut into long thin sticks)
  • 2 spring onions (finely sliced)
  • 1/2 red capsicum (sliced thinly)
  • handful of snow peas (sliced thinly) 
  • 1 mango cheek
  • 1 cup firm organic tofu (thinly sliced) optional: lightly fry the tofu in sesame oil before adding to rice paper rolls.  
  • 1 avocado (thinly sliced)
  • 1 tsp sesame seeds

How to make– 

For each roll:

  1. Wet the rice paper under cool water
  2. Place on a clean flat bench top (or chopping board)
  3. Add approx 1/2 cup sized piles of mixed sliced raw veggies to the centre of the rice paper
  4. Fold the sides over then roll the rest to make a neat roll. 
  5. Repeat for remaining ingredients. 

Dipping sauce ingredients:

How to make:

  1. Add all ingredients to a jar, seal and shake well. 
  2. Pour into a serving dish

Slice your rice paper rolls into bite sized pieces, serve with the dipping sauce. 

Hope you love this quick and super simple lunch idea! 

If you love this recipe, and want 64 more, head to the shop section of my website and download my recipe ebook, The Wholesome Life :) 

 Hope you all have a wonderful New Year!

Elsa, xx 


— E.B

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